Brown rice salad with quinoa, corn and fetta

Method

1. Step 1

   Heat brown rice and quinoa mix in microwave, following packet directions, or until heated through. You can also use cooked leftover rice.

2. Step 2

   Meanwhile, heat a barbecue grill or chargrill on medium. Cook the corn, turning occasionally, for 10-12 mins or until tender and slightly charred. Set aside to cool slightly. Use a serrated knife to cut down the side of the corn to release the kernels. You could also just use tinned and drained corn kernels instead. Add to the rice mixture with the celery, sliced apple or cucumber. Next, add spring onions, chives or red onion. 

3. Step 3

   Drizzle the rice mixture with the lime juice or lemon juice and oil. Season. Add the chopped herbs. Toss to combine. Transfer to a large serving bowl. Sprinkle with the cheese and pomegranate seeds or torn raspberries.
   
   Pomegranate prep: to remove the seeds from pomegranate, cut in half. Then, gently tap the back of each half with a wooden spoon over a bowl to catch the seeds.