This salad is delicious on its own or with grilled haloumi. Brown rice is often overlooked for salads but it has a lovely nutty flavor that is enhanced when paired with pine nuts and currants.
Ingredients
- 125 ml Olive oil
- 3 Brown onions (halved and sliced)
- Sea salt and freshly ground black pepper
- 150 g Currants (just covered with red wine vinegar and boiled for 3 minutes until the liquid has almost evaporated (reserve liquid))
- 2 cups Cooked brown rice (kept warm)
- 1/2 bunch Bunch flat-leaf parsley (leaves only)
- 2 Green Chilies (finely sliced)
- 2 Lemons (juiced)
- 120 g Pine nuts (toasted)
Instructions
- Heat 4 tablespoons olive oil in a large non-stick frying pan over low heat. Add the onion, season well with salt and pepper and cook, stirring occasionally, for about 20-30 minutes or until the onion is caramelised. Stir in the currants and vinegar.
- Combine the cooked rice, parsley, mint and chili in a large bowl. Stir in the lemon juice and remaining olive oil, then add half the onions and half the pine nuts and toss to combine. Top with the remaining onions and pine nuts.
Notes
Serves 6