sunshine salad

Our raspberry chocolate blondie’s this week were an absolute hit but with one too many under our belts I decided this morning we needed to balance our overindulgence with a refreshing, light and zesty, full of health and goodness salad.

In a nod to the bright yellow sweet corn kernels and for the goodness this lovely little salad brought to our families tastebuds and tummies I decided to name this creation sunshine salad.

The sunshine salad is a lovely mix of just cooked brown rice, sweet corn kernels, bright red juicy cherry tomatoes, rounds of punchy spring onion, handfuls of freshly picked mint and a sprinkling of pepitas. The sunshine salad is lovingly pulled together thanks to a punchy zesty dressing of lemon juice, mustard, a wee pinch of sugar and extra virgin olive oil.

With a lunch box packed Grace and I headed off for a walk to the park to nestle on our favourite rug and enjoy our lovely little lunch of sunshine salad and the last raspberry chocolate blondie.

In a large bowl place 1 ½ cups of cooked brown rice and sprinkle over the zest of one lemon and mix to combine.

In a small bowl/jug combine the mustard, sugar, lemon juice, sea salt, freshly ground black pepper and extra virgin olive oil and stir to combine. While the rice is still warm pour over the dressing so the rice can absorb all of the wonderful zesty flavour.

Add the sweet corn kernels, cherry tomatoes, spring onions and chopped fresh mint.

Stir to combine. Sprinkle over pepitas and serve immediately.

Today we enjoyed our sunshine salad all on its lonesome but this salad is absolutely divine with a little tuna added and rolled up in a little pita bread.

Sunshine Salad

INGREDIENTS

1 ½ cups cooked brown rice

Juice and zest of 1 lemon

1 teaspoon Dijon mustard

½ teaspoon sugar

Sea salt and freshly cracked black pepper (to taste)

3 tablespoons extra virgin olive oil

1 cup sweet corn kernels

3 spring onions, finely chopped

1 cup cherry tomatoes, halved

1 cup fresh mint, chopped

¼ cup pepitas

METHOD

Place the cooked rice in a large mixing bowl, add the zest of the lemon and toss to combine. In a small jar/bowl place the mustard, sugar, lemon juice, sea salt & freshly ground pepper and olive oil and stir to combine. Pour the lemon dressing over the rice and toss to combine. Add the corn, spring onions, cherry tomatoes, mint and pepitas and toss to combine. Serve immediately.

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