1.5cupsbrown ricerinsed well (or use sachet quick instant brown rice)
1broccolinilarge bunch, ends trimmed
3/4cupcurrantssoaked in boiling water for 20 seconds and drained
4spring onionfinely sliced
1/2cupslivered almondstoasted
80ggoats cheese or feta cheese
Dressing:
3tablespoonsextra virgin olive oil
1/4cupfresh orange juicefrom an orange
1teaspoonorange rindgrated
1tablespoonapple cider vinegar
2cmgingervery finely chopped
1tablespoonshoney
Instructions
Cook the brown rice according to package instructions or prepare instant brown rice. Once cooked, set aside to cool.
In a large pot of boiling water, blanch the broccolini for 2-3 minutes or until just tender. Drain and plunge into ice water to stop the cooking process. Drain again and set aside. Roughly chop.
In a large salad bowl, combine the brown rice, broccolini, currants, spring onions, and toasted slivered almonds. Crumble the goat cheese or feta over the salad.
In a separate small bowl, whisk together extra virgin olive oil, orange juice and zest, apple cider vinegar, ginger, and honey to create the dressing.
Pour the dressing over the salad and gently toss until all ingredients are well coated. Season well.
