CHARRED SPRING ONION & OLIVE RICE SALAD
Enjoy this rice salad as part of a summer feast. With mixed grains, olives, sundried tomatoes, almonds and spring onions, it's filling and full of flavour
Provided by Anna Glover
Categories Lunch, Side dish
Time 30m
Yield Serves 8 as a side
Number Of Ingredients 9
Steps:
- Thread the olives onto metal or bamboo skewers. Heat a griddle pan or light the barbecue, then when the flames have died down and the coals are white, toss the spring onions with the oil and grill for 8-10 mins to cook until tender. Grill the olives for a few mins, turning regularly, until they look a little charred. Remove the spring onions from the grill and cut into bite-sized pieces. Remove the olive skewers from the grill.
- Heat the grains and rice pouches, if using, in the microwave for 2 mins until warm. Toss with the vinegar, some seasoning and the sundried tomatoes with a little drizzle of the oil from the jar. Leave for a few mins for the dressing to be absorbed.
- Toss the olives, spring onions, toasted almonds and celery into the rice. To serve, stir through the manchego, if using, and season to taste.
Nutrition Facts : Calories 292 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
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