Rice salad with feta and falafel

Ingredients for 2 servings:

• 20 g cranberries, dried
• 2 tbsp lemon juice
• 200 g rice, cooked, approx.
• 1 large carrot(s)
• 40 g baby spinach or rocket, approx.
• 1 tbsp oil
• 100 g feta cheese
• 2 tbsp mint, cut into fine strips
• Salt
• 200 g falafel, from the refrigerated section

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chop the cranberries and mix with the lemon juice in a small bowl. Let it steep. Heat 1 cup of rice in a saucepan, stirring constantly, until fragrant. Add 2 cups of cold water, mix well, and bring to a boil. Cook on low heat with the lid closed until the water is absorbed and the rice is tender. Stir again towards the end of the cooking time and add salt to taste. Pour the cooked rice (about 200-250g) into a bowl, stir, and let cool. Stir the soaked cranberries and 1 tablespoon of oil into the rice. Wash and trim the carrot and spinach or arugula. Coarsely grate the carrot, finely slice some mint, and roughly chop the spinach or arugula. Dice or crumble the feta. Mix everything into the rice. Prepare the falafel according to the package instructions. Serve the rice salad and falafel on plates.