Rice Salad with Charred Green Onion and Olives

• pitted Spanish green olives↗100g g

  drained

• green onions↗bunch

  (150g)

• olive oil↗1 tsp tsp
• prepared grain and rice mix750g g

  (or 3 x 250g packets)

• sherry↗3 tbsp tbsp

  or red wine vinegar

• sun-dried tomatoes↗100g g

  chopped

• ground almond↗50g g

  toasted

• celery↗2

  stalks, sliced

• Manchego↗50g g

  shavings or vegetarian alternative (optional)

Step-by-step instructions

1. 1

   Thread the olives onto metal or bamboo skewers. Heat a grill pan or light a barbecue, and when the flames die down and the coals turn white, toss the green onion with oil and grill for 8‑10 minutes until softened. Grill the olives for a few minutes, turning regularly until they are slightly charred. Remove the green onion from the grill and cut it into bite‑size pieces. Remove the skewers with olives from the grill.

2. 2

   Heat the grain and rice mix (or packets) in the microwave for 2 minutes until warm. Toss them with the vinegar, some seasonings and the sun‑dried tomatoes, adding a little oil from the jar. Let sit for a few minutes for the dressing to be absorbed.

3. 3

   Add the olives, green onion, toasted almond and celery to the rice and stir. When serving, add Manchego (optional) and season to taste.