Pick your favourite grain or pulse and make this a high-rotation lunch recipe. Photo: Jill Dupleix
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
1 tbsp almonds, skin-on
1 tbsp pistachios, shelled
100g fresh mixed sprouts
100g brown rice, cooked for 40 mins
1 zucchini, some diced, some sliced
1 avocado, peeled and sliced
2 spring onions, chopped
handful of mint leaves
3 tbsp extra-virgin olive oil
2 tbsp lemon juice
1 tbsp local honey
1 tsp ground cumin
1 tbsp Dijon mustard
sea salt and pepper
Toast the sunflower, pumpkin seeds, almonds and pistachios in a hot dry pan for a minute or two.
Wash the sprouts and shake dry.
Combine the brown rice (or your grain / pulse of choice) zucchini, avocado, sprouts, spring onions, sunflower seeds, pumpkin seeds, almonds, pistachios and mint, season generously with sea salt and pepper, then lightly toss.
Keep the dressing ingredients in small lidded jar/s to shake and add on the spot.
Makes two lunches
- Main Ingredients - Nuts, Rice, Lentils
- Course - Lunchbox, Lunch, Side Dish
- Occasion - Picnic