Brown Wild Rice Salad
Just so satisfying to eat - layers of flavours and lots of textures!
Ingredients:
- 1 white onion - finely chopped
- 30ml Zaytoun Olive Oil
- 30ml Honey Mustard
- 1 can of Chickpeas (drained)
- 1 can of Black Lentils (drained)
- 3 spring onions - thinly sliced
- 300g cooked brown & wild rice
- 60g pine nuts (lightly toasted)
- 60g slivered almonds (lightly toasted)
- 30g pumpkin seeds (lightly toasted)
- 60g cranberries - chopped
- 30g flat leaf parsley - chopped
- 20g mint - chopped
- Khoisan Salt
Method:
- Lightly fry the chopped white onion in 30ml olive oil until just cooked and then stir in the Honey Mustard. Drain 1 can chickpeas and 1 can lentils.
- In a large bowl, add all the other ingredients and stir to combine - taste for seasoning - it might need a touch of acid - a splash of lemon or white wine vinegar.
Garnish with pea-shoots if available and if cranberries cannot be found, pomegranate jewels are great too!