INGREADIENT

• 1 cup brown basmati rice
• 1 Lebanese cucumber deseeded diced
• 1 stick celery diced
• 2 spring onions finely sliced
• 1 1/2 cups cooked chicken chopped
• 2 tbs currants
• 1/2 cup almonds roughly chopped toasted
• 2 cups water

Dressing

• 1 cup plain yoghurt
• 1/4 cup extra virgin olive oil
• 2 tbs red wine vinegar
• 1 garlic clove grated small
• 1/3 cup fresh dill chopped
• 2 tbs fresh mint chopped

Direction

1. Place rice in a saucepan with 2 cups of water. Bring to the boil, reduce heat and simmer, covered, for 12-15 minutes until all of the water has been absorbed. Turn off the heat and leave to rest for 10 minutes.
2. Combine all ingredients for dressing in a large bowl. Add warm rice and stir well. Allow to cool completely. Just prior to serving, stir through chopped vegetables, chicken, currants and almonds. Garnish with a drizzle of yoghurt and some dill sprigs.