Super seed salad
This is great with lamb if you want to add a bit more protein.
|½ cup||Pumpkin seeds|
|½ cup||Sunflower seeds|
|1 pinch||Ground chilli|
|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|
- 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.