Brown Rice Salad with Crunchy Combo & Almonds

Prep time: 10 minutes

Cooking time: 20 minutes

Ingredients (serves 4)

1 cup brown rice (uncooked)

1 bunch brocollini, roughly chopped

1 punnet Aussie Sprouts Crunchy Combo

1 zucchini, sliced very thinly lengthways using a vegetable peeler

½ cup toasted almonds, roughly chopped

⅓ cup toasted sunflower seeds

½ cup flat leaf parsley, roughly chopped

1 avocado, sliced

1 lemon, cut into wedges, to serve

Dressing

¼ cup extra virgin olive oil

1 tbsp lemon juice

2 tsp red wine vinegar

2 tsp honey

¼ tsp harissa (alternatively, use a pinch of cayenne pepper)

Method

Cook brown rice according to directions on packet.
Blanch brocollini in boiling water.
Combine brown rice, brocollini, Crunchy Combo, zucchini, almonds, sunflower seeds and parsley in a large bowl.
To make dressing, whisk all ingredients together in a small bowl. Season with salt and pepper.
Transfer salad to a serving plate. Arrange avocado over top, pour over dressing and serve with lemon wedges.

NUTRITION INFORMATION