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