Tomato Medley, Pistachio, Rice & Quinoa Salad

• 800g Tomato Medley
• 2 tbs olive oil
• 1 cup rice & quinoa mix
• 2 tbs extra virgin olive oil
• 1 lemon, rind finely grated, juiced
• 1 tsp harissa
• 1 tbs honey
• 1 tsp of each ground cinnamon, cumin, smoked paprika
• 1/3 cup raisins, chopped
• 1/2 cup pistachio nuts, toasted and chopped
• 1/2 cup green olives, pitted and chopped
• 1/2 cup flat leaf parsley leaves, chopped

1. Preheat barbecue plate on high. Put tomatoes onto large tray. Pour over the oil and season well. Spoon onto hot barbecue plate, cook, stirring gently for 2-3 minutes until lightly charred, but tomatoes should still hold their shape. Transfer to a tray.
2. Meanwhile cook the rice and quinoa following the absorption method on the packet. Combine extra virgin olive oil, lemon rind, juice, harissa, honey and spices in a large bowl, season then whisk until well combined. Add the warm rice and quinoa and raisins, stir to combine. Cool.
3. Just before serving stir the pistachio, olives, parsley and rice mixture into the tomatoes. Season and serve.

Tip: Harissa is a Tunisian chilli paste from large supermarkets or gourmet food shops. Replace it with any hot chilli paste or make your own by processing 1 cup roasted red capsicum strips, 6 small red chillies (seeds in), 4 garlic cloves, 2 tsp ground cumin, 2 tsp ground coriander, ½ tsp ground cinnamon and ½ tsp salt flakes until smooth. Spoon into a clean jar, cover the surface with olive oil and refrigerate overnight.