Olives, Spring Onion, and Rice Salad
- 100g pitted green olives
- 150g spring onions
- 1 tsp olive oil
- 750g cooked rice or mixed grains
- 3 tbsp red wine vinegar
- 100g sliced sundried tomatoes
- 50g toasted almond flakes
- 2 chopped celery stalks
- 50g manchego shavings or similar firm cheese
- Thread the olives onto skewers and chargrill on a griddle pan, along with the spring onions. Remove the onions from the griddle and chop into bite-sized pieces, and remove the olives from the skewers. Meanwhile, toss the warm cooked rice with the vinegar, some seasoning, and the chopped sundried tomatoes along with some oil from the jar.
- Toss the spring onions, olives, toasted almonds, and celery into the rice. Season to taste, and serve as a classic Spanish side, topped with manchego shavings.
15 mins
8 as a side