Brown Rice Salad with Herbs, Toasted Almonds and Goldenberries + a Lemon Tahini Dressing
1.5 to 2 cups of uncooked brown rice (or approximately 4 cups cooked)
1 punnet of cherry tomatoes, halved
1 small bunch of parsley, finely chopped
1 bunch of mint, finely chopped
2 cups of shallots, chopped
1/2 cup of flaked or roughly chopped almonds
1/4 cup of sunflower seeds or pumpkin seeds, or both
1/2 cup of PSF goldenberries
2 tsp of Ras el Hanout spice blend*
1 lemon, juiced
2 tsp of apple cider vinegar
1.5 tblsp of tahini
Cook the brown rice according to the packet instructions, and leave to cool.
In a small bowl combine the tahini and the apple cider vinegar and stir together.
Slowly add the lemon juice, stirring constantly.
Dry-toast the almonds in a non-stick pan for about 5 minutes, or until nicely browned and smelling delicious.
In a large bowl, mix the brown rice, cherry tomatoes, parsley, mint, shallots, toasted almonds, seeds, goldenberries and spice blend.
Finally, stir through the tahini dressing (or serve alongside).
*Ras El Hanout is a divine North African/Morrocan spice blend which I highly recommend getting your hands on. If you aren’t able to, it’s made up of ground coriander, sweet paprika, cumin, caraway, cinnamon, turmeric, black pepper, nutmeg, cardamom and cayenne pepper, so using a couple of teaspoons primarily of ground coriander, sweet paprika and cumin + a smaller pinch of cinnamon, nutmeg and cardamom will suffice.