Antipasto Broccoli & Brown Rice Salad

ANTIPASTO BROCCOLI BROWN RICE SALAD

SERVES: 4

INGREDIENTS

2 heads broccoli, stalks removed, save these for roasting 

2 cups cooked brown rice

60g sundried tomatoes, chopped

100g pitted kalamata olives, sliced in half

100g goat’s feta (or dairy free cheese)

1/3 cup pumpkins seeds, toasted

Dressing

1/3 cup olive oil

1 1/2 cups fresh basil or a mix of mint and coriander 

1 tsp apple cider vinegar

Juice of 1 lemon or lime

Pinch of salt and pepper

METHOD

Make broccoli rice by adding the chopped broccoli heads to a blender and blend until they resemble rice.

Place the broccoli in a bowl and microwave for 3 minutes until it’s soft, stop at 1 minute intervals and stir.

Add the broccoli into a bowl with the brown rice, sundried tomatoes, olives, feta and pumpkin seeds.

To make the dressing, place all ingredients into a blender and blend until combined well.

Pour over the dressing and mix until combined well.