Charred Spring Onion Olive Rice Salad Recipes
CHARRED SPRING ONION & OLIVE RICE SALAD
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
Provided by Anna Glover
Categories Lunch, Side dish
Time 30m
Yield Serves 8 as a side
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Toss the olives, spring onions, toasted almonds and celery into the rice. To serve, stir through the manchego, if using, and season to taste.
Nutrition Facts : Calories 292 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
LETTUCE SALAD WITH CHARRED SPRING ONIONS
Provided by Frank Bruni
Categories quick, salads and dressings
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Place walnuts on a baking sheet and toast until fragrant and lightly browned, about 10 minutes. Transfer to a kitchen towel and rub in towel to remove bitter outer skins. Lift nuts from towel, leaving skins behind, and set aside.
- Prepare a vinaigrette: In a small bowl, combine honey, vinegar and 1/4 cup olive oil. Season with salt and pepper to taste.
- Preheat a grill, and rub spring onions with 1 tablespoon oil. Quickly grill onions, about 1 minute a side. Cut onions into thirds, place in a small bowl, and coat with 1 tablespoon vinaigrette. Cover and set aside to cool.
- To serve, place baby greens in a serving bowl. Add walnuts, onions and remaining vinaigrette. Toss well. Use a vegetable peeler to shave shards of cheese over the salad. Serve immediately.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 53 grams, Carbohydrate 15 grams, Fat 64 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 532 milligrams, Sugar 6 grams
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