Summer Seed Salad with Beetroot
1/3 cup Pumpkin seeds Natural Life
1/3 cup Sunflower seeds Natural Life
1/3 cup Brown Flaxseeds Natural Life
1 pinch Cumin powder Natural Life
1 pinch Cinnamon Natural Life
1 pinch Cayenne Pepper Powder Natural Life
1 bunch Spearmint
1 bunch Parsley
1 cup (cooked) Brown Rice Natural Life
1 cup Finely grated (peeled) beetroot
1/4 cup Almonds, lightly toasted
1/4 cup Walnuts, lightly toasted
4 Tbsp Feta Cheese, crumbled
2 Tbsp Extra virgin olive oil
1 Tbsp Red wine vinegar
1 Garlic clove, crushed
1/2 Lemon, zest and juice of
1/2 orange, juice of
1 pinch Salt and pepper
-Toast the seeds with the spices in a frying pan until seeds are golden brown. Be careful not to burn them. Set aside.
-To make the dressing, whisk all ingredients in a small jug until emulsified. Taste and adjust seasoning if necessary.
-To assemble the salad, roughly chop the herbs and add them to a large bowl with the rice, seeds, and nuts. Spread on a serving plate, and add a small pile of grated beetroot to the center. Drizzle over the dressing and scatter over feta to serve.