½ cup DODONI feta, crumbled
1 cup long-grain white rice
¼ cup golden raisins
1 tablespoon olive oil
3 tablespoons freshly squeezed lemon juice
1 tbsp of honey
1 red pepper
1/2 cup basil
1/2 cup parsley
Salt and pepper


Cook the rice in boiling water and then drain it.
Add raisins and oil to rice fluff with a fork. Transfer to a shallow bowl, cover loosely with plastic wrap, and refrigerate until cool, about 1 hour.


With a fork, mix in lemon juice, honey, radicchio, scallions and spearmint. Season with salt and pepper and add the feta cheese on top.