Ingredients:

• cooked black or red Rice – 1 cup
• chopped parsley, chopped – 1.5 cup
• chopped spring onion, chopped – 1/3 cup
• chopped Mint – 2 tbsp
• Olive oil – 1 tbsp
• Lime juice – 1.5 tbsp
• black pepper to taste
• ripe Tomato 2
• salt to taste

Method:

1. Wash parsley and shake off extra moisture. Remove the thick stalks, wrap in a towel and keep in the fridge to dry.
2. Combine cooked rice with spring onion to wheat. Rub well so that the rice absorbs the flavour.
3. Add chopped parsley and mint.
4. Beat oil with lime juice, salt and pepper.
5. Add to the above mixture.
6. Peel, seed and chop tomatoes.
7. Add to the salad.
8. Mix and chill at least for an hour before serving.

Recipe courtesy of Chandra Bhatt