Rice salads Recipe: Low Fat, Low Sugar

For four people

8 oz / 200 g cooked whole grain brown rice
2 tablespoons olive oil
3 tablespoons lemon juice
2 tablespoon chopped parsley
salt to taste
Plus a selection of vegetables - enough to fill a 1/2 pint / 250 ml measure
beans, cooked
avocado, cut into small cubes
carrot, shredded, raw
peas, raw if garden fresh, otherwise cooked
celery, diced
cauliflower, raw, diced
courgettes, sliced thinly, raw if garden fresh, otherwise cooked
radish
tomato, raw, sliced
olives
garlic, finely chopped

• Mix all the selected ingredients together.
• Stand to marinade in the oil for one hour before serving.
• Can be kept in the refrigerator for up to one day.