CURRY RICE SALAD, a bold and fresh tasting salad with tomatoes, dried fruit, seeds, and herbs. 

Middle-Eastern flavours and colours surprise and delight in this delicious and colourful rice salad-it's a bold and refreshing change from the usual cold pasta or potato salads. A perfect make-ahead sidedish for summer barbecues, picnics, and backyard entertaining.
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CURRY RICE SALAD
INGREDIENTS
2 cups rice
1 tablespoon turmeric
1 teaspoon cumin
1 teaspoon coriander
4-5 medium tomatoes, diced
1/2 small red onion, diced
30 grams pumpkin seeds
40 grams sultana raisins
50 grams diced apricot pieces
4 green onions, thinly sliced
1 handful fresh herbs e.g. basil, parsley, and mint, roughly chopped
3 tablespoons olive oil
2 teaspoons red wine vinegar
2 cloves garlic, minced
1 teaspoon honey
2 tablespoons freshly squeezed lemon juice
Salt & pepper
INSTRUCTIONS
Cook rice according to your usual method (I use my Instant Pot) with your usual rice-to-water ratio. Add the turmeric, coriander, and cumin to the cooking water.
Once the rice is cooked, let it cool while preparing the other ingredients.
Scatter the diced tomatoes over the rice, along with the onions, pumpkin seeds, raisins, apricot pieces, green onions, and fresh herbs.
To make the dressing, combine the olive oil with the red wine vinegar, garlic, honey, and lemon juice. Season with salt and pepper. Add the dressing to the other ingredients and toss thoroughly. Serve cold or at room temperature.

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