ingredients

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• ✓1 1/2 cups brown rice, uncooked
• ✓1 red capsicum, diced
• ✓2 spring onion stalks, finely chopped
• ✓1 carrot, finely diced
• ✓10 broccolini stalks
• ✓1/2 cup fresh parsley, finely chopped
• ✓1/2 cup unsalted cashews
• ✓1/4 pepita seeds
• ✓1/4 cup sunflower seeds
• ✓1/3 cup dried cranberries

Dressing

• ✓1/4 cup sunflower oil
• ✓3 Tablespoon Soy sauce
• ✓2 Tablespoon Lemon juice
• ✓3 garlic cloves, crushed
• ✓Pinch of salt and pepper

method

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1. 1

   Cook brown rice according to packet. Once cooked, set aside and cool.

2. 2

   Lightly toast seeds and nuts for about 2 minutes in the pan to release flavour and add extra crunch.

3. 3

   Boil water and pour into a large bowl, drop the broccolini stalks in the water for 45 seconds and remove. Slice broccolini into 2cm pieces.

4. 4

   Into a large serving bowl, Add capsicum, spring onion, carrot, broccolini, parsley, cooked rice, seeds, cranberries and cashews. Mix to combine.

5. 5

   In a small bowl, mix all ingredients under "dressing" and mix well.

6. 6

   Pour desired amount of dressing over salad until evenly coated. Mix well.