Name: Brown rice,salmon and pea salad
Cook time: 1 h
Yield: 4
Ingredients: 400g (2 cups) long-grain brown rice,rinsed; 2 tbsp almonds; 1½ tbsp olive oil; 1 red onion,cut into thin wedges (optional); ½ tsp ground cumin; 155g (1 cup) fresh peas (or you could use frozen); 3 x 200g salmon fillets,pin-boned and skin removed; 40g baby spinach,coarsely shredded; 4 spring onions,thinly sliced; 200g grape or cherry tomatoes,halved; 2 Lebanese cucumbers,halved,seeds removed,sliced; ⅓ cup mint leaves; ⅓ cup flat-leaf (Italian) parsley leaves

Ingredients

400g (2 cups) long-grain brown rice,rinsed
2 tbsp almonds
1½ tbsp olive oil
1 red onion,cut into thin wedges (optional)
½ tsp ground cumin
155g (1 cup) fresh peas (or you could use frozen)
3 x 200g salmon fillets,pin-boned and skin removed
40g baby spinach,coarsely shredded
4 spring onions,thinly sliced
200g grape or cherry tomatoes,halved
2 Lebanese cucumbers,halved,seeds removed,sliced
⅓ cup mint leaves
⅓ cup flat-leaf (Italian) parsley leaves

Lemon dressing

80 ml (⅓ cup) extra virgin olive oil
80 ml (⅓ cup) freshly squeezed lemon juice
1 large garlic clove,crushed

Method

Step1
Bring the brown rice and 875ml (3½ cups) water to the boil in a saucepan,then reduce the heat and simmer,covered,for 35-40 minutes,or until tender. Transfer to a bowl and set aside to cool slightly.
Step2
Meanwhile,to make the lemon dressing,combine the olive oil,lemon juice,garlic and a pinch of salt.
Step3
Preheat the oven to 180C. Place the almonds on a baking tray and cook for 10 minutes,or until aromatic. Set aside to cool completely,then roughly chop.
Step4
Heat 1 tablespoon of the oil in a frying pan over medium–low heat. Add the onion,cumin and a pinch of salt and cook for 5 minutes,or until the onion has softened and is lightly caramelised. Set aside.
Step5
If using fresh peas,cook them in salted boiling water for 3 minutes. If using frozen peas,cook for 1 minute. Refresh in iced water. Drain and set aside.
Step6
Preheat a non-stick frying pan over medium heat. Brush the salmon with the remaining olive oil,season with sea salt and cook for 3 minutes each side,or until cooked to your liking. Remove from the pan and set aside until cool enough to handle.
Step7
Meanwhile,place the rice,cooked onion,spinach,spring onions,tomatoes,cucumber,peas,mint and parsley in a serving bowl and toss gently to combine.
Step8
Flake the salmon and add to the salad. Add the almonds,drizzle over the dressing,gently toss and serve.