Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • <p>Toast the sunflower, pumpkin seeds, almonds and pistachios in a hot dry pan for a minute or two.</p> <p>Wash the sprouts and shake dry.</p> <p>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.</p> <p>Keep the dressing ingredients in small lidded jar/s to shake and add on the spot.</p> <p><strong>Makes two lunches</strong></p>