Artichoke rice salad
Artichokes are a delicious addition to spring salads, enjoy the leaves with a dipping sauce and save the heart to add to salads.
4 cooked artichoke hearts, diced
4 cups cooked rice and quinoa, or brown rice
1 red capsicum, deseeded and finely sliced
½-1 cup pitted sliced olives
½ spring onion, finely sliced
2 Tbsp extra virgin olive oil
Place artichoke hearts, rice and quinoa, capsicum, olives, spring onion and olive oil into a bowl.
Mix and serve.