Rice Salad

Serves 8

1 1/2 cups whole grain rice
100g snow peas, halved, blanched
150g broad beans, lightly cooked
2 stalks celery, sliced
1 small red onion, finely chopped
1/2 cup sun-dried tomatoes, roughly chopped
1 green apple, cored, sliced
1/2 cup walnuts, roughly chopped
1 cup chopped fresh parsley and coriander mix

2 cloves garlic, crushed
8 tablespoons apple juice
5 tablespoons olive oil

Cook rice following packet directions. Drain. Cool. Once cold, add vegetables, fruit and nuts. Toss to mix. Mix dressing ingredients together. Pour dressing over vegetables. Toss, season and serve.

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