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+ servings
A delicious mix of brown rice, sweetcorn, peas, fresh rocket with chewy dried apricots, tropical coconut flakes and chopped nuts
Duration25 mins
Cook Time20 mins
Prep Time5 mins


  • 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
  • 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


  • 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