Carrot, nut and currant salad

Babiche Martens

We are eating more brown rice with our evening meals and I can't bear to throw out leftovers. Instead, I toss it in a bowl with a few ingredients to make a tasty fresh salad. Roughly chopped coriander and a slightly sweet honey and Dijon mustard dressing makes this a meal in itself. And you can always add a tin of tuna to the mix. This is great for a picnic or to take to a pot-luck lunch or dinner.

Salad

3 cups	Brown rice, cooked (Main)
3	Carrots, grated (Main)
½ cup	Currants (Main)
½ cup	Almonds, chopped roughly
¼ cup	Pine nuts, toasted
½ cup	Chopped fresh coriander

Dressing

¼ cup	Oil, flavourless
2 Tbsp	White wine vinegar
2 Tbsp	Runny honey
1 tsp	Dijon mustard

Directions

1. In a large bowl place the rice, carrots, currants, almonds, pine nuts, and coriander.
2. In a small jar combine the oil, vinegar, honey and mustard. Shake well. Pour it over the salad and stir well.
3. Season with salt and pepper.