Black Rice and Hot Smoked Salmon Salad

Ingredients List

Instructions

1. Wash the rice and cook in plenty of boiling water for 30 minutes, or according to the instructions on the packet.  Drain, rinse and set aside to cool.
2. Meanwhile, cut the cucumber in half vertically, use a spoon to scrape out the seeds, and then cut into ¼ in / ½ cm slices.  Finely slice the spring onions.  Finely chop the dill.
3. Squeeze the lemon juice into a small bowl. Quarter the apple, remove the core and slice thinly.   Add the apple slices to the bowl and turn in the lemon juice, making sure they are well coated.  This will prevent them from going brown.
4. Whisk together all the dressing ingredients (or add everything to a screw top jar and give it a good shake) and season with salt and pepper.
5. In a large bowl mix together the rice, cucumber, spring onions, dill and drained apple slices.
6. Stir through the dressing and finally, carefully stir through the smoked salmon pieces.

Notes