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.
Course Brunch, Dinner, Lunch, Salad, Side Dish
Servings 2 - 4
Equipment
- 1 Mixing bowl
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
Instructions
- 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.