Brown Rice Salad with Herbs, Toasted Almonds and Goldenberries + a Lemon Tahini Dressing

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