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!
Ingredients
| 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 |
| ½ cup | currants |
| Grated zest | of a lemon |
| 1 – 2 cups | edamame beans |
| ½ cup | parsley, finely chopped (optional) |
Dressing
| ½ cup | olive oil |
| ½ cup | tamari |
| 2 cloves | garlic, finely chopped |
| 1-2 inch knob | of fresh ginger, finely chopped |
| Juice | of one lemon |
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Directions
- 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.
