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for
2
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By
Delaney Mes
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 |
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Directions
- Toast the seeds with the spices in a frying pan until seeds are golden brown. Be careful not to burn them. Set aside.
- To make the dressing, whisk all ingredients in a small jug until emulsified. Taste and adjust seasoning if necessary.
- 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.
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