Charred spring onion & olive rice salad served in a dish

Charred spring onion & olive rice salad

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(1 ratings)

Prep: 15 mins Cook: 15 mins


Serves 8 as a side

Enjoy this rice salad as part of a summer feast. With mixed grains, olives, sundried tomatoes, almonds and spring onions, it's filling and full of flavour 

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal292
  • fat13g
  • saturates2g
  • carbs30g
  • sugars7g
  • fibre7g
  • protein11g
  • salt0.6g


  • 100g pitted Spanish green olives, drained
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • bunch spring onions (150g)
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 750g cooked mixed grains and rice (or 3 x 250g pouches)



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 3 tbsp sherry or red wine vinegar
  • 100g sundried tomatoes, sliced
  • 50g flaked almonds, toasted
  • 2 celery sticks, chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 50g manchego shavings or vegetarian alternative (optional)



    Manchego is a popular, rich, creamy sheep's milk cheese that comes from the La Mancha region…


  1. Thread the olives onto metal or bamboo skewers. Heat a griddle pan or light the barbecue, then when the flames have died down and the coals are white, toss the spring onions with the oil and grill for 8-10 mins to cook until tender. Grill the olives for a few mins, turning regularly, until they look a little charred. Remove the spring onions from the grill and cut into bite-sized pieces. Remove the olive skewers from the grill.

  2. Heat the grains and rice pouches, if using, in the microwave for 2 mins until warm. Toss with the vinegar, some seasoning and the sundried tomatoes with a little drizzle of the oil from the jar. Leave for a few mins for the dressing to be absorbed.

  3. Toss the olives, spring onions, toasted almonds and celery into the rice. To serve, stir through the manchego, if using, and season to taste.

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