Wild Garlic Salt
Sorry, everyone, I should have posted this earlier in the season, but there’s still time to gather the last of the wild garlic leaves while
Simple Brown Rice, Sprouted Lentil & Cashew Salad
Simple Brown Rice, Sprouted Lentil & Cashew Salad
This simple brown rice, sprouted lentil and cashew salad is a wholesome, satisfying dish that’s perfect for easy lunches or light dinners. Nutty brown rice, fresh sprouts and toasted cashews come together with a gentle hint of cumin for warmth and flavour. It’s quick to mix, endlessly adaptable, and delicious served warm or at room temperature. Ideal for meal prep and lunchboxes alike.
Serves:
2
Course Brunch, Dinner, Lunch, Salad, Side Dish
Diet Dairy Free, Diabetic Friendly, Gluten Free, Gut health, lower-carb option, Sugar free
Servings 2 - 4
Ingredients
- 250 g cooked brown rice day-old is best
- 100 g sprouted lentils or sprouted mung beans, chickpeas or mixed sprouts
- 40 g cashew nuts toasted and lightly broken
- 25 g spring onion green part only, thinly sliced (about 2 spring onions)
- ⅛ tsp ground cumin
- 25 g butter or coconut oil melted
- Salt and freshly ground black pepper
Method
- Mix all ingredients together in a bowl. Taste and adjust seasoning if necessary, then transfer to a serving bowl. Serve warm or at room temperature.
Maggie's Tips
- For extra protein, add cooked prawns, shredded chicken, grilled halloumi, crumbled feta or crispy fried tofu.
- This dish works well as a side or stand-alone dish; ideal for lunchboxes.
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