Olive, Spring Onion, and Rice Salad
Olive, Spring Onion, and Rice Salad



  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box