BROWN RICE, LENTIL & MINT SALAD
With a citrus dressing

INGREDIENTS:

1000ml                        brown rice, rinsed

1000ml                        black lentils, rinsed

Dressing:

20g                  mint, chopped

20g                  parsley, chopped

35ml                fresh garlic, crushed

60ml                Himalayan rock salt

15ml                black pepper

160ml              Extra virgin olive oil

4                      lemons, zest & juice

200ml              sunflower seeds

250ml              mixed micro greens

500g                feta

METHOD:

1.      Bring a large pot of water up to the boil

2.      Pour the barley and lentils into the water and cook until tender – they will cook at the same time

3.      Whilst the barley and lentils cook, mix together the dressing ingredients

4.      Once the grains and pulses are cooked, drain them and allow them to cool if utilizing for a cold salad, if you prefer a warm salad utilize immediately – pour over the dressing, add the sunflower seeds, micro greens and feta

About Jodi-Ann Pearton :  multi-award winning chef Jodi-Ann is founder of The Food Design Agency.

Visit her site for inspired ideas and gourmet service : www.fooddesign.co.za