- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Serving: 8 as a side
Nutrition facts (per portion)
- Calories: 292
- Fat Content: 13g
- Saturated Fat Content: 2g
- Carbohydrate Content: 30g
- Sugar Content: 7g
- Fiber Content: 7g
- Protein Content: 11g
- Sodium Content: 0.6g
Charred spring onion & olive rice salad
Ingredients
- olive - 100g pitted Spanish green olives, drained
- spring-onion - bunch spring onions (150g)
- olive-oil - 1 tsp olive oil
- rice - 750g cooked mixed grains and rice (or 3 x 250g pouches)
- sherry - 3 tbsp sherry or red wine vinegar
- sundried-tomatoes - 100g sundried tomatoes, sliced
- almonds - 50g flaked almonds, toasted
- celery - 2 celery sticks, chopped
- manchego - 50g manchego shavings or vegetarian alternative (optional)
Instructions
- Thread the olives onto metal or bamboo skewers. Heat agriddle panor light thebarbecue, 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.
- Heat the grains and rice pouches, if using, in themicrowavefor 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.
- Toss the olives, spring onions, toasted almonds and celery into the rice. To serve, stir through the manchego, if using, and season to taste.
Vegetarian barbecue recipe for 8 as a side people, takes only 15 mins; recipe has olive, spring onion, olive oil, rice, sherry, sundried tomatoes, almonds, celery and manchego.
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