4-6 spring onions, sliced
2 ripe peaches, peeled and diced
100 g cherry tomatoes, halved
60 ml (¼ cup) fresh coriander leaves, chopped
375 ml (1½ cups) cooked Spekko Long Grain Parboiled Rice
60 ml (¼ cup) balsamic vinegar
60 ml (¼ cup) olive oil
5 ml (1 tsp) castor sugar
5 ml (1 tsp) garlic salt
1. Salad: Mix salad ingredients together in a bowl.
2. Dressing: Combine dressing ingredients in a small jug.
3. Arrange salad on a serving dish and drizzle with some of the dressing. Serve immediately as a side dish or light meal.
From the Spekko kitchen
1. Chopped cucumber, pineapple or avocado can be added to this salad.
2. Replace the peaches with mango when in season
3. Any leftover dressing can be stored in the fridge.