| Servings | serves |
Ingredients
- 1/2 cup Brown Rice 100g
- 1 tablespoon Sunflower Seeds
- 1 tablespoon Pepitas Pumpkin Seeds
- 2 tablespoons Almonds
- 1 tablespoon Pistachio Nuts chopped
- 3 Zucchini
- 3 Spring Onions chopped
- 100 grams Mung-Bean Thread or Mixed Sprouts
- 1/4 cup Olive Oil 60ml
- 2 tablespoons Lemon Juice
- 1 tablespoon Honey
- 1/2 Avocado sliced
- 1/4 cup Mint Leaves
Ingredients
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Instructions
- 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 fry-pan 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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