Crunchy Veggie Salad

Crunchy Veggie Salad

 Serves 4



1 cup wild rice, brown rice or quinoa

1 medium capsicum sliced thinly

1/2 cup grated carrot

1 small red onion, thinly sliced

1/3 cup sunflower seeds

1/2 cup pepitas or pumpkin seeds

1/3 cup roasted unsalted cashews

1/2 cup coarsely chopped fresh continental parsley

Black Pepper Dressing:

60ml lemon juice

40ml olive oil

1 tsp Dijon or French mustard

1 tsp cracked black pepper



    1. Cook the rice or quinoa in a large saucepan of boiling water until cooked. Drain and set aside.

    2. Meanwhile make the black pepper dressing by combining the ingredients in a screw top jar and shaking well until well combined.

    3. Combine the rice and other ingredients into a large bowl. Add the dressing and stir until well combined

    4. This may be served with barbequed meat, fish or for a vegetarian option add cooked lentils or chick peas.