The BEST Seed & Grain Salad
Salad, Side Dish
cooked brown rice
small green capsicum
small red capsicum
raw cashews or almonds (or a mix!)
sunflower oil (or mild olive oil)
fresh flat leaf parsley, minced
Toast sunflower kernels in a dry pan over low heat, stirring constantly to ensure they don’t burn. Remove when they start to turn golden (usually around 3-4 minutes) and place in a large bowl.
Toast cashews in the same pan over low-medium heat, stirring constantly. After a few minutes, when slightly browned, remove from heat and add to the bowl of sunflower kernels.
Add all other salad ingredients to the bowl and stir to combine.
Combine all dressing ingredients into a jar and shake. Pour over salad and stir through.
Keep nuts and the dressing separate until ready to serve (otherwise nuts will soften).