Brown Rice Salad With Currants, Spring Onion & Celery

Ingredients

• 1 cup brown rice
• 1/2 orange (or lemon, juice squeezed)
• 6–7 stems kale (finely shredded (off the stem))
• 3 carrots (julienned or grated)
• 4 celery sticks (finely sliced)
• 3 spring onions (finely chopped)
• 1/2 cup currants (soaked in boiling water for 30 seconds, drained)
• sea salt & cracked black pepper
• 2 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1/2 orange (or lemon, juice squeezed )
• 2 cm ginger piece (grated)
• 1 teaspoon honey