A really nice rice salad

With feta, almonds and sun-dried tomatoes

Fabulously bright and zingy, this effortless grain salad is pretty much everything I want to eat when insatiable hunger strikes. It's a beautiful jumble of contrasting colours, flavours, and textures - each forkful as interesting as the next.

What's lovely about this recipe is that it's easily customisable. Use whatever grains you have on hand instead of wild rice, a can of chickpeas or lentils will even do! Throw in a handful of fresh herbs, switch out the sun-dried tomatoes or artichokes for olives. Even a handful of toasted seeds or nuts can make an excellent addition.

Ingredients:

• 1 cup preserved artichokes, drained

• 1/2 cup sun-dried tomatoes, finely sliced

• 2 cups cooked wild rice or grain of your choice

• 1/2 red onion, finely sliced

• 1/2 cup flaked almonds

• 70g feta cheese

• For the dressing:

• 1/3 cup extra virgin olive oil

• 1/4 cup balsamic vinegar

• 1 tsp smoked paprika

• 1 tsp dijon mustard

• 1/2 tsp chilli flakes

• 1/2 tsp sea salt

Method:

Add all salad ingredients to a large bowl.

Whisk together the dressing ingredients in a separate bowl, then pour over the salad. Mix until well combined.

Top with a handful of microgreens or fresh herbs if you desire.

Serves 4