Parsley & caper salad
Serve this easy salad as a side dish to summer barbecues. Parsley, shallot and capers make it more than an average salad and it pairs well with cooked meats
Charred spring onion & olive rice salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 as a side
Skip to ingredients
- 100g pitted Spanish green olivesdrained
- bunch spring onions(150g)
- 1 tsp olive oil
- 750g cooked mixed grains and rice(or 3 x 250g pouches)
- 3 tbsp sherryor red wine vinegar
- 100g sundried tomatoessliced
- 50g flaked almondstoasted
- 2 celerysticks, chopped
- 50g manchegoshavings or vegetarian alternative (optional)
Nutrition: Per serving
- kcal292
- fat13g
- saturates2g
- carbs30g
- sugars7g
- fibre7g
- protein11g
- salt0.6g
Method
step 1
Thread the olives onto metal or bamboo skewers. Heat a griddle pan or light the barbecue, then when the flames have died down and the coals are white, toss the spring onions with the oil and grill for 8-10 mins to cook until tender. Grill the olives for a few mins, turning regularly, until they look a little charred. Remove the spring onions from the grill and cut into bite-sized pieces. Remove the olive skewers from the grill.
step 2
Heat the grains and rice pouches, if using, in the microwave for 2 mins until warm. Toss with the vinegar, some seasoning and the sundried tomatoes with a little drizzle of the oil from the jar. Leave for a few mins for the dressing to be absorbed.
step 3
Toss the olives, spring onions, toasted almonds and celery into the rice. To serve, stir through the manchego, if using, and season to taste.
