Zesty Rice Salad

Zesty Rice Salad

This colourful salad makes a great lunch for work or as a relaxed weekend meal. If you prepare everything using a food processor to chop the veges for you it's a lot easier! Or if you fancy the soothing chop-chop of preparing veges it is rather meditative.

2 cups of cooked and well drained Jasmine rice
½ sultanas
Zest of an orange
Juice and zest of a lemon
1 whole red capsicum, finely diced
1 whole green capsicum, finely diced
1 carrot, peeled and finely diced
2 spring onions, sliced
2 Roma tomatoes, peeled and roughly chopped
50 grams of strong cheddar cheese – cut into 1cm dice
1 Granny Smith apple, peeled and finely diced (coat in lemon juice)
100 grams walnuts, toasted and chopped
5 tablespoons of mayonnaise (homemade or the good bought stuff!)
1 tablespoon Greek yoghurt
2 boiled eggs, chopped
Lots of chopped parsley and mint

Reserve the yoghurt, mayonnaise and eggs.
Combine all other ingredients and ensure an equal distribution of all ingredients.
Fold through the mayonnaise and yoghurt.   All ingredients should be coated without dripping in mayonnaise. If mix is a little dry, add lemon juice. 
Lastly, add the boiled eggs to the top of the salad then sprinkle over some extra herbs, a squeeze of orange juice and some long threads of orange zest.

This salad is excellent with barbequed meats and sausages and especially good if served with chicken and crisp white wine.