Fresh Five Veg Rice Salad

Fresh Five Veg Rice Salad

This is a really great salad to have up your sleeve - it’s fresh, packed full of 5 different veggies, filling and the bonus is that it can be made in advance or prepped for a lunch on the go!

 

Ingredients for 4-6 servings:

200g / 2 cups of uncooked rice rinsed

1 courgette

1 pepper

1 red onion

3-4 sticks of celery

1 big handful of parsley

1 lemon

1 clove of garlic

2 tbsp olive oil

Sea salt

Black pepper

Method:

  1. Cook the rice according to the instructions on the packet then drain through a sieve under cold running water. Set aside, allowing to drain. 
  2. Now chop all your veggies! Finely dice means chop into small cubes about 1 cm in size: Courgette - trim off the top and bottom then finely dice / Pepper - cut in half, remove the seeds and green stalk then finely dice / Red onion - peel, cut in half then finely dice by cutting lengthways from root to tip then widthways / Celery - cut each stick in half lengthways then chop widthways to cut into a fine dice / Finely chop the parsley. Set aside while you make the dressing.
  3. Peel and grate the garlic into a small bowl. Zest the lemon by gently grating only the yellow skin of the lemon into the bowl. Cut the lemon in half the squeeze all the juice into the bowl, through your hands to catch the pips. Pour in the olive oil and season with a good pinch of salt and pepper. Whisk everything together really well and have a little taste. It should be really tangy and punchy even a little bit ‘over the top!’
  4. Put all the chopped veggies, parsley and your cooked rice in a large mixing bowl.
  5. Pour over the dressing and mix everything together really well. Have a taste of the salad to check that you’re happy with the seasoning (levels of salt and pepper) and add a little more if it suits you and serve!