Rice salad with apple
Preparation: 10 minutes Cooking: 15 minutes Serves: 4 Ingredients Salad: 4 tbsp currants 1⁄3 cup whole almonds 4 cups brown rice, cooked 6 spring onions, finely sliced 1 Granny Smith apple, cored and diced (leave skin on) 1 Gala apple, cored and diced (leave skin on) 2 sticks celery, sliced 3 tbsp chopped parsley
3 tbsp lemon juice 4 tbsp olive oil 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 chop roughly. 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 the salad with the parsley. Serve with pork chops.