Wild Rice, Tomato and Rocket Salad
185g wild rice
160g roasted peppers, drained, chopped
30g roasted almonds, chopped
150g cherry tomatoes halved
1 tbsp. balsamic vinegar
1 tbsp. olive oil
½ tsp. chilli flakes
Cook the rice according to instructions on the packaging. Once cooked, place in a large bowl.
Add in the peppers, almonds, tomatoes, and rocket. Drizzle with vinegar and oil, add chilli flakes—season to taste with salt and pepper and mix until well combined, before serving.