Olive, Spring Onion, and Rice Salad

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Olive, Spring Onion, and Rice Salad

Olive, Spring Onion, and Rice Salad

Ingredients
Method

Ingredients

Method

100g pitted green olives, the bigger the better
150g spring onions
1 tsp olive oil
750g cooked rice and mixed grains
3 tbsp white wine vinegar
100g sliced sundried tomatoes
50g toasted almond flakes
2 chopped celery stalks
50g shaved manchego

Griddle the spring onions and olives for a few minutes, or until lightly charred and tender. Toss the cooked warm grains and rice (microwave packs are fine!) with the vinegar, some seasoning, and the chopped sundried tomatoes, along with some of the oil from the tomato jar. Leave for a few mins to absorb.
Toss the olives, spring onions, celery, and toasted almonds into the rice mixture. Stir through the manchego, season, and serve.

15 mins

4 serving

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