Recipe: Brown rice summer salad

An easy-to-make side dish that’s just perfect for feeding a crowd.

This is a fantastic recipe to take to a potluck dinner as it makes the most of tasty summer produce while coming together easily to make a large salad perfect for feeding a crowd. I love the combination of sweet and savoury in this dish, the crunch of the peanuts, and the deliciously tangy dressing. I hope you enjoy it as much as we do and that wherever you are you are having a wonderfully relaxing summer break filled with all the good things in life.

BROWN RICE SUMMER SALAD

Serves 10

• 1 ½ cups brown rice, cooked as per packet instructions
• 500g podded broad beans
• 3 cobs corn, corn cut from cobs
• 1 small red onion, quartered, finely sliced
• 1 cup raisins
• 1 cup roasted, unsalted peanuts
• 1 cup parsley, roughly chopped
• 1 cup coriander, roughly chopped

Dressing

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 tablespoon curry powder
• 1 tablespoon sugar
• ¼ cup white or red wine vinegar
• ¼ cup olive oil
• ½ teaspoon sea salt

Put the brown rice into a large bowl along with the corn, onion, raisins, peanuts and herbs. Bring a pot of water to the boil, add the broad beans and boil for 1 minute before draining and running under cold water. Shell the broad beans, add them to the salad and mix well to combine.

In a heavy-bottomed frying pan over a high heat cook the onions until soft and translucent. Add the curry powder and cook for a further minute. Remove from the heat and stir in the remaining ingredients before pouring over the salad. Mix well, check for seasoning and serve.