2cupsred bell peppers(finely diced (red capsicum))
1cupfinely sliced scallions/green onions
½cupdried currants
½cupblanched almonds(toasted (see notes)
½cuppine nuts(toasted (see notes))
½cupfinely chopped parsley
⅓cupcapers(rinsed)
Dressing
¼cupextra virgin olive oil
3tablespoons(45 mls) fresh lemon juice(see notes)
2garlic cloves(crushed)
salt
black pepper(freshly ground)
Instructions
In a large bowl, place all the salad ingredients and mix thoroughly
Dressing
In a small bowl mix together oil, lemon juice and garlic.
Pour dressing over the salad and mix to combine. Add salt and pepper to taste. Recheck seasoning before serving.
Serve at room temperature or cold.
Notes
Tips for Success
Use precooked/instant rice which comes in microwavable pouches for fast preparation.
I purchased a 1 pound (450 grams) pouch which gave me enough rice for this salad.
Alternatively boil 1 cup of brown rice in salted water for 40 minutes or until cooked through.
Blanched almonds have the skins removed.
Nuts can be toasted in a moderate oven for 10 minutes or in a frying pan over medium heat for a couple of minutes until lightly browned. I prefer a frying pan - much quicker.
Don't forget to add enough salt to bring out the flavors.