Your body will thank you after eating this salad. Nestled on a base of brown rice, which has more vitamins, minerals and antioxidants than white rice, and quinoa, a great source of protein and fibre, are an abundance of green vegies – broad beans, peas, sugar snap peas, broccoli and fennel. Drizzled with a herbed caper lemon dressing, this Mediterranean power bowl is packed with goodness.
Looking for more spring salads?
Ingredients
Method
1.For the dressing, process parsley, mint, garlic, capers, lemon juice, oil and 1 tablespoon water in a small food processor until combined and smooth; season to taste.
2.Cook broad beans, sugar snaps and peas in a medium saucepan of boiling water for 1 minute. Drain then refresh in iced water; drain well. Peel and discard skins from broad beans.
3.Heat rice and quinoa blend according to packet directions. Transfer to a large bowl; fluff with a fork.
4.Process broccoli until finely chopped and resembling rice grains; squeeze in a clean tea towel to remove excess liquid.
5.Add peas, broad beans and broccoli ‘rice’ to rice blend in bowl with fennel and dressing; season to taste, toss gently to combine.
Any leftover salad will make a tasty work lunch for the next day. Add some flaked, hot smoked trout or crumbled fetta for variety.
Note
