Carrot, nut and currant salad
( SERVES 4 )
Photo by Babiche Martens
We are eating more brown rice with our evening meals and I can't bear to throw out leftovers. Instead, I toss it in a bowl with a few ingredients to make a tasty fresh salad. Roughly chopped coriander and a slightly sweet honey and Dijon mustard dressing makes this a meal in itself. And you can always add a tin of tuna to the mix. This is great for a picnic or to take to a pot-luck lunch or dinner.
|3 cups||Brown rice, cooked|
|½ cup||Almonds, chopped roughly|
|¼ cup||Pine nuts, toasted|
|½ cup||Chopped fresh coriander|
- In a large bowl place the rice, carrots, currants, almonds, pine nuts, and coriander.
- In a small jar combine the oil, vinegar, honey and mustard. Shake well. Pour it over the salad and stir well.
- Season with salt and pepper.