You know those days where you just want to throw a hearty salad together and still get your fill of the gold standard of midlife nutrition?
Or, to clarify, PPFF (phytoestrogens, protein, fibre and healthy fat)?
This delicious salad is substantial and fits that bill beautifully. Just look at all that glorious colour. (Note: we usually use brown rice.)
Ingredients
Serves 4
For the salad dressing:
2 tbsp tahini
1 lemon, juiced
3 tbsp olive oil
1 tsp brown rice or maple syrup
2 -3 tbsp water
For the salad:
1 cup (185g) brown or basmati rice – preferably brown
1 carrot, peeled, grated
1 cup broccoli florets, finely chopped
½ red onion, diced
1 cup (165g) chickpeas, drained
½ cup (15g) cilantro, chopped
salt & pepper
Method:
1. Cook the rice following the instructions on the packaging. Once cooked, drain and set aside to cool.
2. Make the dressing by combining all of the dressing ingredients. Set aside in the refrigerator until ready to assemble the salad.
3. Place all the salad ingredients, including the cooked rice, into a large bowl. Season to taste with salt and pepper and mix well.
4. Drizzle half of the dressing over the salad and mix until well covered. Serve the remaining dressing alongside the salad. Serve at room temperature.
