RECIPE: Brown Rice Salad

Whip this salad up on a Sunday night and take it to work the next day for a delicious lunch option.

Ingredients

• ½ cup organic brown rice
• 1 tablespoon sunflower seeds
• 1 tablespoon pumpkin seeds (pepitas)
• ¼ cup whole, organic, almonds (approximately 20 almonds)
• 3 zucchinis
• Small bunch spring onion (finely chopped)
• 100g alfalfa sprouts
• ½ avocado
• Small handful mint leaves
• ¼ cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• Salt and pepper to taste

Method

1. Cook rice according to packet instructions.
2. Toast the almonds, sunflower and pumpkin seeds until fragrant (you can do this in a fry pan or in the oven).
3. Coarsely grate 2 zucchinis, draining excess water.
4. Julienne remaining zucchini.
5. Add toasted seeds, almonds, zucchinis, spring onions and sprouts to the cooled rice and toss to combine.
6. Combine the olive oil, lemon juice and honey.
7. Add the dressing mixture to the rice mixture and combine.
8. Serve topped with avocado and mint leaves.