1. Heat the oven to 180°C and place the almonds on a baking tray.
2. Cook for 5-6 minutes or until fragrant and roughly chop.
3. In a large bowl, combine the rice, spring onion, currants, apple and celery.
4. Stir through the chopped almonds.
5. Whisk together the lemon juice, oil, sugar, salt and pepper and toss through the
salad along with the parsley