Herby rice salad
SERVES 12 AS PART OF A SHARED TABLE PREP AND COOK TIME 35 MINUTES (+ COOLING TIME)
2 cups (400g) brown rice
1 cup (200g) French-style lentils
1 cup (140g) slivered almonds
½ cup (125ml) extra virgin olive oil ½ cup (125ml) lemon juice
½ teaspoon sea salt flakes
1 bunch green onions (green shallots), chopped
1 cup (160g) currants
¾ cup coarsely chopped fresh mint leaves
1 cup coarsely chopped fresh flat-leaf parsley
1 cup (280g) Greek-style yogurt
1 Cook the rice and lentils separately following packet directions; drain, cool.
2 Meanwhile, in a dry frying pan over medium heat, toast the almonds until pale golden, shaking the pan occasionally. Remove from the pan.
3 To make the dressing, combine the oil, juice and salt in a jar; shake vigorously.
4 In a large bowl, combine the rice, lentils, onion, currants, herbs and most of the almonds, reserving two spoonfuls.
5 Just before serving, toss the dressing through the salad; season to taste. Place salad in a serving bowl. Scatter with the reserved almonds and extra mint leaves, if desired. Serve with yogurt. Not suitable to freeze or microwave.