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Healthy mussel and brown rice salad

Name: Healthy mussel and brown rice salad
Yield: 4
Ingredients: 1 tsp Dijon mustard; 1 Red chilli, small, very finely chopped; ½ Oranges, zest and juice; ¼ cup Extra virgin olive oil; 2 cups Brown rice, cooked; 1 ½ cups Kumara, cut into chunks and roasted; 1 Fennel bulb, finely sliced; 1 can Chickpeas, drained; 24 Cooked mussels, chopped (Main); 1 handful Fresh herbs, I used fennel and chervil

for 4 people

Tamara West

Warren Elwin

Food writer

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For a dinner in a dash, Warren thinks mussels.

1 tsp	Dijon mustard
1	Red chilli, small, very finely chopped
½	Oranges, zest and juice
¼ cup	Extra virgin olive oil

2 cups	Brown rice, cooked
1 ½ cups	Kumara, cut into chunks and roasted
1	Fennel bulb, finely sliced
1 can	Chickpeas, drained
24	Cooked mussels, chopped (Main)
1 handful	Fresh herbs, I used fennel and chervil

Make a dressing by combining all dressing ingredients together.
For the salad, mix together brown rice, kumara, fennel bulb, chickpeas, mussels, herbs and season to taste with sea salt and fresh black pepper. Mix through dressing to serve.