Tracey Bennett aka "The Reckless Foodie" is a plant-based wholefood chef who, together
with her husband Jason Shon Bennett, runs wellness and fasting retreats. Tracey shares this delightful, healthy salad recipe with us.
I find it really great to have a repertoire of salads that I can throw together and have in the fridge for an easy lunch on a bed of greens or to take to a BBQ or shared dinner. I have been looking for a tasty brown rice salad and after a bit of research and much trial and error, I have come up with this scrumptious one. The dressing gives it a good ginger zing!
|½ cup||sesame seeds|
|½ cup||sunflower seeds|
|½ cup||pumpkin seeds|
|½ cup||chopped raw cashews|
|3 cups||cooked brown basmati rice|
|1||red onion, chopped small|
|2||spring onions, chopped small|
|1 cup||corn kernels|
|1||red capsicum, diced|
|Grated zest||of a lemon|
|1 – 2 cups||edamame beans|
|½ cup||parsley, finely chopped (optional)|
|½ cup||olive oil|
|2 cloves||garlic, finely chopped|
|1-2 inch knob||of fresh ginger, finely chopped|
|Juice||of one lemon|
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- Put all the nuts and seeds into an oven tray and bake on medium heat for about 10 minutes or until golden (and some popped!)
- Put the cooled cooked rice into a serving bowl and add all other ingredients including the nuts once cooled. Mix together well.
- To make the dressing, just combine all ingredients and whisk well.
- Pour dressing over the salad and fold it through. Voila! It's ready to eat.