Brown rice and avocado salad

Build up your intake of seeds and grains, nuts and sprouts in Jill Dupleix's gorgeous textural salad of nutty, low-GI brown rice that has flavour to burn.

• 1/2 cup (100g) brown rice
• 1 tablespoon sunflower seeds
• 1 tablespoon pepitas (pumpkin seeds)
• 2 tablespoons whole almonds
• 1 tablespoon pistachio kernels, chopped
• 3 zucchinis
• 3 spring onions, chopped
• 100g mung bean sprouts or mixed sprouts
• 1/4 cup (60ml) olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1/2 avocado, sliced
• 1/4 cup mint leaves
• SAXA Pink Himalayan Salt Flakes, to season

Energy 1810kJ	Fat saturated 4.50g
Fat Total 30.10g	Carbohydrate sugars -
Carbohydrate Total 29.70g	Dietary Fibre 5.80g
Protein 9.20g	Cholesterol -
Sodium 8.00mg

All nutrition values are per serve.

1. Step 1

   Cook the rice according to packet instructions until just tender, then drain and cool. Transfer to a large bowl.

2. Step 2

   Toast the sunflower seeds, pepitas, almonds and pistachios in a dry frypan for 1-2 minutes over medium heat until fragrant and lightly toasted. Add to the bowl with the cooled rice.

3. Step 3

   Coarsely grate 2 zucchinis and gently squeeze to remove excess water. Thinly slice remaining zucchini. Add both to the rice mixture with spring onion and sprouts.

4. Step 4

   Combine the oil, lemon juice and honey, then season. Add to the salad with the avocado and half the mint, then gently toss to combine. Serve scattered with remaining mint.