CARROT, NUT AND CURRANT SALAD
Serves 4-6
• 3 cups cooked brown rice
• 3 grated carrots
• ½ cup currants
• ½ cup whole almonds, chopped roughly
• ¼ cup toasted pine nuts
• ½ cup chopped coriander
• Salt and pepper to taste
Dressing
• ¼ cup flavourless oil
• 2 Tbsp white wine vinegar
• 2 Tbsp runny honey
• 1 tsp Dijon mustard
1. In a large bowl place the rice, carrots, currants, almonds, pine nuts, and coriander.
2. In a small jar combine the oil, vinegar, honey and mustard. Shake well. Pour it over the salad and stir well.
