Crispy Turmeric Rice and Herby Kefir Dressing

Heat your oven to 200C/180C fan/gas 6.  

In a bowl mix the rice, garlic powder, olive oil, salt, pepper and turmeric. Spread the rice across a baking tray and cook for 20-25 mins, stirring and spreading out again halfway through cooking. Leave to cool for 5 mins. 

Put the kefir, dill, basil and lemon juice in a blender and blitz until smooth and pourable. (Add a little water if it is too thick.) 

Divide the Florette salad leaves, celery and radishes between two large bowls or plates. Top with the cooled crispy rice, crumbled feta and pumpkin seeds. 

Finish with a generous drizzle of the herby Kefir dressing and enjoy straight away! (If you’re meal-prepping for later just keep the dressing separate to add later.)