Serves 6-8

Ingredients:

6 cups cooked basmati and wild rice mixture*

1⁄2 small red onion, finely chopped

1 cup diced red capsicum

1 cup corn kernels, fresh or tinned (drained)

1⁄2 cup finely chopped dried figs

1⁄3 cup chopped roasted cashews (unsalted)

1⁄3 cup chopped pecans

1⁄4 cup finely chopped spring onions

 

For the dressing:

4 tablespoons red wine vinegar

2 tablespoons lemon juice

1 garlic clove, crushed

2 tablespoon Dijon mustard

1⁄2 cup olive oil

11⁄2 tablespoons caster sugar

salt and freshly ground pepper, to taste

Directions:

1.  Make dressing: Place all dressing ingredients in a screw-top jar and shake well.

2.  Combine rice, onion, capsicum and corn in a large bowl. Just before serving gently toss figs, cashews, pecans, spring onions and dressing through the salad.

 

* If rice mixture unavailable, rice proportions should be 4 cups cooked basmati rice

and 2 cups cooked wild rice.

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