BROWN RICE AND AVOCADO SALAD

Ingredients

• 1/2 cup (100g) brown rice
• 1 tbs sunflower seeds
• 1 tbs pepitas (pumpkin seeds)
• 2 tbs whole almonds
• 1 tbs pistachio kernels, chopped
• 3 zucchinis
• 3 spring onions, chopped
• 100g mung bean sprouts or mixed sprouts
• 1/4 cup (60ml) olive oil
• 2 tbs lemon juice
• 1 tbs honey
• 1/2 avocado, sliced
• 1/4 cup mint leaves

Method

1. Step 1 – Cook the rice according to packet instructions until just tender, then drain and cool. Transfer to a large bowl.

2. Step 2 – 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.

3. Step 3 – 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.

4. Step 4 – 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.