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



  • 100g green olives, pitted
  • 150g spring onions
  • 1 tsp olive oil
  • 750g cooked brown rice or mixed grains
  • 3 tbsp red wine vinegar
  • 100g sliced sundried tomatoes
  • 50g toasted almond flakes
  • 2 chopped celery stalks
  • 50g parmesan shavings
  • Thread the olives onto skewers and heat a griddle pan. Griddle the spring onions in a little oil for 8-10 mins, or until charred but tender. Grill the olives for a couple of mins to char a little, too. Chop the onions into bite-size pieces, and remove the olives from the skewers.
  • Reheat the rice thoroughly if necessary, and toss in a salad bowl with the vinegar, plenty of seasoning, and the sun dried tomatoes with a good drizzle of the oil from the jar. Toss with the olives, spring onions, almond flakes, and celery, and serve as a delicious side dish with a scattering of shaved parmesan.
15 mins
4 serving

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