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Brown Rice Salad with Herbs, Toasted Almonds and Goldenberries + a Lemon Tahini Dressing
Brown Rice Salad with Herbs, Toasted Almonds and Goldenberries + a Lemon Tahini Dressing
Power Super Foods
lunch, dinner
Ingredients
- 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
Directions
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).