Rice, orange & black olive salad

Photographer: Emma
Serves 8-10

Inspiration for this salad came from a wee gem of a book which I picked up at a book fair several years ago held in a great old hall attached to the Anglican Church down the road from us.   I recall wandering down on a lazy Saturday morning and as I entered into the cavernous space the temperature dropped a few degrees – a welcome respite from the heat of the mid-summer sun.  I methodically thumbed my way through the great offering of books which were piled high on top of and underneath of long folding tables running along the sides and down the centre of the hall.

An hour or so later I emerged from the hall blinking back the bright sunlight, a pile of books under my arm and my head filled with ideas and inspiration for an afternoon in the kitchen.  Though back then this recipe isn’t one that jumped out, it has now revealed itself to me and it has made a welcome addition to our kitchen repertoire.  I also happen to think that it makes a beautiful addition to the Christmas table.  The colours which stud the brown rice give it an incredibly festive feel, and what’s more it is deliciously tasty too.


2 cups brown rice, cooked and kept warm
1 orange, peeled and chopped
1/2 pomegranate, seeds removed
3/4 cup black olives, stones removed and halved
1 spring onion, finely sliced
2 tbsp parsley, chopped
1/2 cup pistachios, shelled & roughly chopped
100g (3.5 oz) feta cheese

4 tbsp olive oil
2 tbsp wine vinegar
1 tbsp Dijon mustard, heaped


1. Cook the rice, drain and keep warm.
2. Place all dressing ingredients into a jar, shake well then season with salt and pepper. Pour over the warm rice and set aside to cool.
3. Lastly add all remaining ingredients to the rice and mix to combine.
4. Serve immediately or else refrigerate until needed (overnight is fine).