This is a very wholesome salad that’s bursting with fresh flavours. There’s plenty of room to tweak the ingredients according to what you have on hand. Use barley, wild rice or other grains instead of farro or brown rice, or use your favourite nuts or seeds.
Serves 2–4
Preparation 10 minutes
Cooking about 10–15 minutes
INGREDIENTS
70 g (21⁄2 oz/1⁄3 cup) farro or brown rice
150 g (51⁄2 oz) mixed sprouts
1 carrot, grated
1 avocado
For the dressing
3 tablespoons chopped mint
2 tablespoons extra virgin olive oil
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 garlic clove, finely chopped
1 tablespoon sunflower seeds
sea salt flakes
freshly ground black pepper
METHOD
1 Cook the farro or rice following the packet directions, being careful not to overcook. Drain, rinse in cold water and spread out on a large plate to cool. Pat dry with paper towels.
2 Meanwhile, whisk together the dressing ingredients, using 2 tablespoons of the mint.
3 When the grains are cool, put in a salad bowl and add the sprouts and carrot. Pour over the dressing and toss to combine – clean hands work best here. Halve the avocado, remove the stone and peel. Cut into slices or chunks and gently toss through the salad. Scatter with the remaining mint and serve immediately.
Recipes and images from Easy Vegan by Sue Quinn, $39.99 available now.
