Greens and grains salad

Name: Greens and grains salad
Cook time: 1 h
Yield: 2
Ingredients: 1 tbsp sunflower seeds; 1 tbsp pumpkin seeds; 1 tbsp almonds, skin-on; 1 tbsp pistachios, shelled; 100g fresh mixed sprouts; 100g brown rice, cooked for 40 mins; 1 zucchini, some diced, some sliced; 1 avocado, peeled and sliced; 2 spring onions, chopped; handful of mint leaves

February 4, 2014

Pick your favourite grain or pulse and make this a high-rotation lunch recipe.Jill Dupleix

easyTime:30 mins - 1 hourServes:2

A brilliant, sparkling, satisfying meal in a box. Start with cooked brown rice, pearl barley or your favourite grain or pulse. Add anything green - spinach, zucchini, cucumber, spring onions, mint. Then go to town with what's in the garden, the fridge and the cupboard: nuts and seeds, sprouts, dried fruits, red onion, goat's cheese or feta, shredded roast chicken or hot-smoked salmon. Don't skimp on the dressing - you really need it to give it all a zing.

Ingredients

1 tbsp sunflower seeds
1 tbsp pumpkin seeds
1 tbsp almonds, skin-on
1 tbsp pistachios, shelled
100g fresh mixed sprouts
100g brown rice, cooked for 40 mins
1 zucchini, some diced, some sliced
1 avocado, peeled and sliced
2 spring onions, chopped
handful of mint leaves

Dressing:

3 tbsp extra-virgin olive oil
2 tbsp lemon juice
1 tbsp local honey
1 tsp ground cumin
1 tbsp Dijon mustard
sea salt and pepper

Method

Toast the sunflower, pumpkin seeds, almonds and pistachios in a hot dry pan for a minute or two.
Wash the sprouts and shake dry.
Combine the brown rice (or your grain / pulse of choice) zucchini, avocado, sprouts, spring onions, sunflower seeds, pumpkin seeds, almonds, pistachios and mint, season generously with sea salt and pepper, then lightly toss.
Keep the dressing ingredients in small lidded jar/s to shake and add on the spot.
Makes two lunches