Charred spring onion olive rice salad
Ingredients
- 100g pitted Spanish green olives drained
- bunch spring onions (150g)
- 1 tsp olive oil
- 750g cooked mixed grains and rice (or 3 x 250g pouches)
- 3 tbsp sherry or red wine vinegar
- 100g sundried tomatoes sliced
- 50g flaked almonds toasted
- 2 celery sticks, chopped
- 50g manchego shavings or vegetarian alternative (optional)
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