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.

Serves 2

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