Name: Mediterranean Brown Rice Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: Salad (Note 1):; 3 cups cooked brown rice , cooled but not cold; 2 tomatoes , diced; 2 cucumbers , diced (or 1 long English/continental cucumber); 1/2 red onion , chopped (sub 2 stems green onion); 40g/ 4 cups tightly packed baby rocket/arugula , roughly chopped (or baby spinach); 1/3 cup coriander/cilantro leaves , roughly chopped (Note 2); 1/3 cup fresh dill leaves , roughly chopped (Note 2); Lemon Dressing:; 3 tbsp lemon juice; 5 tbsp extra virgin olive oil; 1 garlic cloves , minced using garlic press; 1/2 tsp Dijon mustard (Note 3); 3/4 tsp salt , kosher/cooking salt (1/2 tsp table salt); 1/2 tsp black pepper; Optional extras (pictured):; 1/2 cup black olive slices; 200g/7oz halloumi , sliced then pan fried in a little olive oil until golden and crispy; Other topping options: feta, parmesan, nuts (Note 4)

1. Salad veg - customisable with other raw or cooked veg (sautéed in a little oil, garlic, salt & pepper, or roasted).

2. Fresh herbs - this is one of my favourite fresh herb combinations for salads, they go together brilliantly and it really makes this salad something special. But if you don't have them / have an aversion to coriander/cilantro, try one of these:

parsley or chives and dill chives and parsley just coriander/cilantro or dill (double up) 2 1/2 tsp oregano (add to dressing - will taste like a Greek Salad!) 2 tsp dried mixed herbs, or other dried herbs of choice

3. Dijon mustard - sub yellow mustard, or omit. Makes the dressing a wee bit thicker which is great for fine-grain type salads because it helps coat better.

4. Nut option suggestions - flaked almonds, walnuts, pine nuts, pistachios, cashews, sunflower seeds, pepitas. I feel like peanuts would be odd, but someone may prove me wrong.

5. Storage - keeps for 3 days, though the tomato does looks perky juiciness the next day. I also like to either hold back some dressing to give it a fresh drizzle just before serving, or even a squeeze of fresh lemon and drizzle of olive oil will do the trick.

Most importantly though, SERVE AT ROOM TEMP. Cold rice is hard and not pleasant. If need be, give it 3 x 10 second zaps in the microwave to take the chill out of it.

LEFTOVER HALOUMI- pro tip: refrigerate cooked halloumi, then chop it into small batons and reheat in microwave. Toss through salad. So good!

6. Nutrition per serving, assuming 8 servings. Excellent veg+starch side dish for meals.

Mediterranean Brown Rice Salad

Ingredients

Salad (note 1)

Lemon Dressing

Optional Extras (pictured)

Steps

Notes

Nutrition Facts