Persian wild rice salad

Prep 15 mins Cook 30 mins l PERSONALPOINTS: 1-5

SERVES 6 l 150g mixed basmati and wild rice l 1 tbsp olive oil l 1 onion, finely sliced l 2 tsp 0% fat natural Greek yoghurt l 2 tsp lemon juice l 2 tsp red wine vinegar l 1 celery stick, thinly sliced l 5 dates, pitted and thinly sliced lengthways l 20g toasted, flaked almonds

COOK the rice to pack instructions, then set aside to cool completely.

Heat half the oil in a non-stick frying pan over a medium heat. Fry the onion, stirring, for 2 minutes until it starts to soften. Reduce the heat. Cover and cook, stirring occasionally, for 8 minutes or until golden. In a bowl, use a fork to whisk together the yoghurt, lemon juice, vinegar and remaining oil. Put the cooked rice and onion in a large bowl with the celery, dates, almonds and yoghurt dressing. Season to taste, then toss to combine.