Wild Rice and Broccoli Salad (V/VG)

This quick and easy salad can be pimped up to make extra special and is delicious served alongside fish or steak.

Ingredients

1 head of broccoli, cut into florets

1 cup cooked wild rice or brown rice, cooked 1.2 cup fresh parsley, roughly chopped

1/4 cup toasted almonds

1 tbsp olive oil

Dressing

Mix 1/4 cup olive oil

Juice of one lemon, squeezed 1 garlic clove, chopped 1 teaspoon grain mustard 1 tablespoon cider vinegar Salt & pepper, to season

Method

Drizzle broccoli with olive oil and roast until edges are charred at 180C (350F) degrees. Mix the cooked rice with the charred broccoli and chopped parsley.

Mix dressing ingredients together in a jar and pour over the rice and broccoli and toss through salad. Top with toasted almonds.

*ele Tip* - You can pimp this simple salad and really have fun with it by adding toasted pepitas, sunflower seeds, dried cranberries, chickpeas, pine nuts, roasted red pepper and crumbled goat’s cheese.