Salad:

• 3 cups cooked brown rice, cooled but not cold
• 2 tomatoes, diced
• 2 cucumbers, diced (or 1 long English/continental cucumber)
• 1/2 red onion, chopped (or 2 stems green onion)
• 40g / 4 cups tightly packed baby rocket/arugula, roughly chopped (or baby spinach)
• 1/3 cup coriander/cilantro leaves, roughly chopped
• 1/3 cup fresh dill leaves, roughly chopped

Lemon Dressing:

• 3 tbsp lemon juice
• 5 tbsp extra virgin olive oil
• 1 garlic clove, minced using garlic press
• 1/2 tsp Dijon mustard
• 3/4 tsp kosher or cooking salt (or 1/2 tsp table salt)
• 1/2 tsp black pepper

Optional Extras:

• 1/2 cup black olive slices
• 200g / 7oz halloumi, sliced then pan fried in a little olive oil until golden and crispy
• Alternative toppings: feta cheese, parmesan, nuts