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.