WILD RICE SALAD

Put 1 small red onion, thinly sliced and 50g (1/4 cup) sultanas in a small heatproof bowl. Pour enough boiling water over to cover. Set aside for 1 minute. Drain well and return to the bowl. Stir into 110g (1/2 cup) wild rice, cooked following packet directions, and 4 carrots, grated. Add the zest and juice of 1 lemon and 1 Tbsp honey. Season with pepper. Toss well to combine.