Super seed salad

This is great with lamb if you want to add a bit more protein.

Salad

½ cup	Pumpkin seeds (Main)
½ cup	Sunflower seeds (Main)
1 pinch	Ground chilli
1 pinch	Cumin
1 pinch	Cinnamon
1 pinch	Cayenne
1 bunch	Mint
1 bunch	Parsley
1 cup	Mixed rice, I used a mixture of wild rice, red rice and brown rice, cooked according to packet instructions
1 cup	Finely grated beetroot
¼ cup	Almonds, lightly toasted
½ cup	Mixed nuts, I used walnuts and pecans, lightly toasted
3 Tbsp	Feta, crumbled

Dressing

2 Tbsp	Extra virgin olive oil, use a good quality one
1 Tbsp	Red wine vinegar
1	Garlic clove, crushed
½	Lemons, zest and juice of
1 squeeze	Orange juice
1 pinch	Salt and pepper

Directions

1. Toast the seeds with the spices in a frying pan until seeds are golden brown. Be careful not to burn them. Set aside.
2. To make the dressing, whisk all ingredients in a small jug until emulsified. Taste and adjust seasoning if necessary.
3. To assemble the salad, roughly chop the herbs and add them to a large bowl with the rice, seeds and nuts. Spread on a serving plate, and add a small pile of grated beetroot to the centre. Drizzle over the dressing and scatter over feta to serve.