Build up your intake of seeds and grains, nuts and sprouts in Jill Dupleixs gorgeous textural salad of nutty, low-GI brown rice that has flavour to burn.
- Cook the rice according to packet instructions until just tender, then drain and cool. Transfer to a large bowl.
- Toast the sunflower seeds, pepitas, almonds and pistachios in a dry frypan for 1-2 minutes over medium heat until fragrant and lightly toasted. Add to the bowl with the cooled rice.
- Coarsely grate 2 zucchinis and gently squeeze to remove excess water. Thinly slice remaining zucchini. Add both to the rice mixture with spring onion and sprouts.
- Combine the oil, lemon juice and honey, then season. Add to the salad with the avocado and half the mint, then gently toss to combine. Serve scattered with remaining mint.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set