Brown Rice Salad with Red Grapes and Red Onions

Step 1
Bring a large pot of salted water to the boil. Rinse the rice and then add to the boiling water, simmering for 15-20 minutes or until the rice is tender but still retains its shape. Drain, rinse and set aside.

Step 2
Preheat the oven to 150 degrees. Put the pine nuts and sunflower seeds in a small baking tray and toast in the oven for 8-10 minutes until golden. Allow to cool.

Step 3
While the rice is cooking. Make the dressing in the bottom of a large bowl. Combine the red wine vinegar, salt, sugar, pepper and chilli flakes and mix well with a fork.

Step 4
Thinly slice the red onion and add to the dressing bowl, mixing well. Set aside to cure for 10 minutes or so.

Step 5
Meanwhile, cut the grapes into quarters, roughly chop the dill, and set aside.

Step 6
Add the brown rice to the onions and drizzle over the olive oil and lemon juice. Mix well and taste adding more lemon juice, salt or pepper if needed. Add the grapes and herbs and gently mix again.

Step 7
Mix the toasted seeds and nuts through, have one last taste, adjusting the flavours as needed then transfer to a serving platter.