Crunchy Veggie Salad
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
Cook the rice or quinoa in a large saucepan of boiling water until cooked. Drain and set aside.
Meanwhile make the black pepper dressing by combining the ingredients in a screw top jar and shaking well until well combined.
Combine the rice and other ingredients into a large bowl. Add the dressing and stir until well combined
This may be served with barbequed meat, fish or for a vegetarian option add cooked lentils or chick peas.