A rustic, nutty little salad I make often. I had something similar once, a packaged salad I purchased in my lunch hour from work and thought, I could make this. It’s a healthy salad with lovely sweet and savoury flavours; great for work or a healthy dinner.
50g brown rice, rinsed
160g sweet potato, peeled and diced into bite sized pieces
10mls grapeseed oil
40g cooked or tinned drained chick peas
15mls extra virgin olive oil, flaxseed or walnut oil
1 x 20ml tblspn balsamic vinegar
1 x 20ml tblspn honey wholegrain mustard
15g chopped walnuts or pecan nuts
1 spring onion, sliced thinly (green part)
2 tblspns continental parsley, chopped
Preheat oven to 200 degrees C.
Boil rice for 23-25 minutes until tender, then drain. Meanwhile roast sweet potato in grapeseed oil for 25 minutes or until slightly browned and almost cooked.
If you wish to toast the nuts, place in the roasting pan for 5-7 minutes until fragrant (make sure they don’t burn!).
Add brown rice, chickpeas and herbs to a bowl.
Whisk extra virgin olive oil, vinegar and mustard in small bowl. Allow to sit for 15 minutes or so while potato and nuts are cooling a bit. Add sweet potato and nuts to brown rice and toss gently with dressing.