1 ½ cup Sunwhite Calrose/medium grain rice, rinsed
3 Lebanese cucumbers, halved lengthways
4 tomatoes, quartered
1 red capsicum, halved and deseeded
1 small red onion, diced
1 small garlic clove, crushed
200 g black olives, pitted
½ cup parsley leaves, chopped
¼ cup olive oil
2 teaspoons honey
1 lemon, juiced
½ lemon, to serve
Cook the rice following absorption instructions on the packet. Remove from the heat and spoon into a colander. Refresh in cold water and then set aside in the colander to drain really well.
Use a small teaspoon to scrape out the seeds from the cucumbers. Chop cucumbers, tomatoes, and capsicum into evenly sized pieces and place into a large bowl. Add the olives, parsley and rice. Season with salt and pepper and stir gently to combine.
To make the dressing: combine all the ingredients in a screw-top jar, season with salt and pepper and shake well to combine.
Pour the dressing over the salad. Stir to combine.
Serve with lemon and barbecue lamb skewers.