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
These wraps are perfect for an overnight journey when you want to have something quick and satisfying the next day. Sweet smoked paprika adds just a hint of smoky flavour to sweet potatoes, which join with spinach and red pepper to dress up eggs in a pleasing way. Make these wraps anytime and stick them in the freezer for your next excursion. Pack them frozen and they’ll have time to thaw on the journey, or put them in the fridge the night before you travel so you have something convenient and tasty to eat before you set off. Leave the ketchup bottle behind, and serve them with your own smoky red pepper sauce. Freeze with ease While foil is convenient for freezing and reheating these wraps, to cut down on waste, freeze wraps in a single freezer-proof container. Insert a small piece of parchment between each wrap so they don’t stick together. This will allow you to remove individual wraps easily when you need them.
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