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A delicious mix of brown rice, sweetcorn, peas, fresh rocket with chewy dried apricots, tropical coconut flakes and chopped nuts
Ingredients
Salad
- 100 g brown rice
- 160 g frozen peas
- 160 g sweetcorn
- 2 handfuls rocket
- 80 g dried apricots
- 20 g flaked coconut
- 40 g hazelnuts
- 30 g pistachios
Dressing
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp syrup
- 1/4 – 1/2 tsp cayenne pepper
- Salt and black pepper
Instructions
- If possible, soak the brown rice overnight or at least 8 hours by covering the rice with filtered water, placing a lid on the jar and then rinsing before use. Continue to cook the rice according to packet instructions, adding the peas for the final 5 minutes. Allow to cool if saving the salad for later.
2. Make the dressing by adding the ingredients to a lidded jar and shake until mixed, seasoning to taste with salt and black pepper.
3. Chop the apricots, hazelnuts and pistachios and add to a large mixing bowl with the cooked rice and peas, sweetcorn, rocket and coconut. Pour over the dressing and give everything a good toss.
4. Serve the salad warm or enjoy cold over the next couple of days.
This recipe was republished with permission from Nourishing Amy. Find the original recipe here.
