A quick and easy salad designed to get in as many greens as possible with all the delicious flavour!

SERVES 4

INGREDIENTS

Coconut oil

1 Cup brown/wild rice

300 Grams Brussels sprouts

2 Large zucchini, ribboned

1 Cup of peas, blanched

1 Tablespoon sunflower seeds

Salt and pepper

Dressing:

2 Tablespoons tahini

2 Teaspoons honey

3 Tablespoons olive Oil

Juice of ½ a lemon

Salt and pepper

METHOD

Cook the rice as per packet instructions. Once ready keep the rice in the pot with the lid on and let the remaining heat steam the rice.

In a medium frying pan over a medium heat add a teaspoon of coconut oil. Half the Brussels sprouts and add them to the frying pan. Sauté them until golden brown and soft. To help them along you can add a dash of water and pop the lid on the pan for five minutes. This will steam them and help them soften. Once ready set aside.

To a large salad bowl add the rice, Brussels sprouts, zucchini and peas. Cover in the dressing, season to taste and toss until all the ingredients are evenly coated. Serve topped with sunflower seeds. Enjoy!

Recipe courtesy of Melissa Delport, The Truffle Journal