BROWN RICE SALAD WITH CURRANTS, SPRING ONION AND CELERY

Serves 4

Ingredients:

• 1 cup brown rice, rinsed

• 6-7 stems kale, finely shredded (off the stem)

• 1/2 currants, soaked in boiling water for 30 seconds

• 3 carrots, julienned or grated

• 4 celery sticks, finely sliced

• 3 spring onion, finely chopped

Dressing:

• 2 tablespoons extra virgin olive oil

• 1 tablespoon apple cider vinegar

• 1/2 orange, juice squeezed (you can use lemon juice if you don’t have orange)

• 2cm piece ginger, grated

• 1 teaspoon honey

• sea salt flakes and cracked black pepper

Method:

1. Rinse rice well under cold water. Place the rice in a saucepan with 2 cups of water. Bring to the boil and then turn the heat down to a simmer. Place the lid on, cook very gently for 25 minutes. Turn off heat and let the rice stand for 5-10 minutes. Fluff with a fork.

2. Use the other half of the orange or lemon and squeeze some juice over the shredded kale. Use your fingers to massage the kale for 2-3 minutes, so that it softens and isn’t as bitter.

3. In a bowl, add the brown rice, kale, spring onion, carrot, currants and celery. Toss together and season well with salt and pepper.

4. For the dressing: Combine all ingredients and whisk together.

5. Pour the dressing over the salad and mix everything together.