Rice salad with apple and nuts
Preparation: 10 minutes Cooking: 15 minutes Serves: 4 Ingredients Salad 4
tbsp currants cup whole almonds 4 cups brown rice, cooked 6 spring onions, finely sliced 1 Granny Smith apple, cored and diced (leave skin on) 1 red apple, cored and diced (leave skin on) 2 sticks celery, sliced 3 tbsp chopped parsley Dressing 3 tbsp lemon juice 4 tbsp olive oil Method Pinch of sugar, salt and black pepper Heat the oven to 180C and place the almonds on a baking tray. Cook for 5-6 minutes or until fragrant and roughly chop. In a large bowl, combine the rice, spring onion, currants, apple and celery. Stir through the chopped almonds. Whisk together the lemon juice, oil, sugar, salt and pepper and toss through the salad along with the parsley. Serve.