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Ingredients:

For the rice salad:

1/3 cup whole almonds
4 cups cooked brown rice
6 spring onions, finely sliced
4 tablespoons currants
1 Granny Smith apple, cored and diced (leave skin on)
1 Jonathan apple, cored and diced (leave skin on)
2 sticks celery, sliced
3 tablespoons chopped parsley

For the dressing:

3 tablespoons lemon juice
4 tablespoons olive oil
pinch of sugar, salt and black pepper

Method:

1. Heat the oven to 180°C and place the almonds on a baking tray.
2. Cook for 5-6 minutes or until fragrant and roughly chop.
3. In a large bowl, combine the rice, spring onion, currants, apple and celery. Stir through the chopped almonds.
4. Whisk together the lemon juice, oil, sugar, salt and pepper and toss through the rice salad along with the parsley.