CHARRED SPRING ONION & OLIVE RICE SALAD

Charred spring onion & olive rice salad image

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

Time 30m

Yield Serves 8 as a side

Number Of Ingredients 9

Ingredients

100g pitted Spanish green olives , drained
bunch spring onions (150g)
1 tsp olive oil
750g cooked mixed grains and rice (or 3 x 250g pouches)
3 tbsp sherry or red wine vinegar
100g sundried tomatoes , sliced
50g flaked almonds , toasted
2 celery sticks, chopped
50g manchego shavings or vegetarian alternative (optional)

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