Picnic like a pro! Grain-based salads won’t wilt, and they taste better the longer they sit.
1/2 cup (125 ml) extra-virgin olive oil
1 tsp (5 ml) cumin seeds
3 tsp (15 ml) curry powder
1 tsp (5 ml) ground cardamom
2 Tbsp (40 ml) apple cider vinegar
1 lemon, zest and juice
3 cups (750 ml) cooked brown rice or farro
2 to 3 radishes, thinly sliced
1 mango, peeled and cut into cubes
1/2 cup (125 ml) fresh peas
1/3 cup (80 ml) fresh or dried blueberries or cherries
5 cups (1.25 L) baby rocket
1/3 cup (80 ml) chopped toasted walnuts or pistachios
Heat oil in frying pan over medium heat. When warm, stir in cumin seeds. Once seeds start to sizzle, remove from heat. Stir in curry powder and cardamom. Let stand until cool.
Pour vinegar into large bowl and stir in lemon zest and juice. Gradually whisk in cooled oil. Add rice or farro, radish, mango, peas and blueberries or cherries. Toss to mix.
Divide among 10 Mason jars or large mugs, or spoon into large storage container. Top each with a handful of rocket, then sprinkle nuts over the top. Refrigerate until ready to eat. Salad can be made the night before serving.
Each serving contains: 933 kilojoules; 3 g protein; 15 g total fat (2 g sat. fat, 0 g trans fat); 21 g total carbohydrates (5 g sugars, 3 g fibre); 8 mg sodium
source: "Splendour in the Grass", alive Australia #22, Summer 2014
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