Sticking to healthy food, this salad is still full of flavour. The recipe is adapted from the Gourmet Traveller.
Brown rice, pine nut and sultana salad
250 g brown rice, cooked and cooled
50 g pine nuts
1/2 Spanish onion, finely sliced
50 ml red wine vinegar
30 ml lemon juice
80 ml fruity olive oil
20 g sultanas, coarsely chopped
handful of fresh flat-leaf parsley, chopped
Dry-roast the pine nuts until golden. Combine onion, red wine vinegar and lemon juice in a glass bowl and let soak for a few minutes. Place rice, pine nuts, sultanas and parsley in a bowl, add the soaked onion along with olive oil. Season with salt and pepper and serve with fish or chicken or as a light lunch with feta or halloumi cheese.