members recipes

This is a fabulous summer salad. It\'s colourful and fresh and is hearty enough that you can serve it on it\'s own as a light lunch if you need a vegaterian option. All the ingredients are easy to get hold of and if you can\'t get fresh corn tinned or frozen are fine to use. It is best made the day before you need it to allow the flavours to \"brew\" but is fine also eaten on the day you make.

Ingredients
1 Cup Brown Rice
1 Spring Onion
2oz nuts of your choice, I like almonds best
310gm sweet corn
1/2 Cup curants
1/2 cup capsicum
3-4 Tblspn parsley

Dressing:
1/4 cup extra virgin olive oil
1 Tblspn lemon Juice
2 cloves garlic, crushed
2 desert spns ketjap manis
1 desert spn white sugar
salt and pepper to taste

Method
1) Cook Rice and cool
2) Chop the spring onion and capsicum roughly the same size as the corn kernels
3) finely chop the parsley and roughly chop the nuts
4) Put all dressing ingredients in a jar and shake well
5) Place all salad ingedients in a bowl and pour over dressing and mix well.