brown rice salad

  • 3 cups cooked brown rice+
  • 2 zucchini (courgette), thinly sliced with a julienne peeler
  • ⅓ cup (45g) toasted halved natural almonds
  • ⅓ cup (55g) currants
  • 60g baby rocket (arugula) leaves
  • sea salt and cracked black pepper
  • 2 tablespoons lemon juice
  • 2 teaspoons honey

goat’s cheese dressing


  • 150g soft goat’s cheese 
  • ½ cup (140g) thick plain yoghurt
  • sumac, for sprinkling
  1. Place the rice, zucchini, almonds, currants, rocket, salt and pepper in a bowl and toss to combine. Mix together the lemon and honey, pour over the salad and toss to combine.
  2. To make the goat’s cheese dressing, place the goat’s cheese and yoghurt in a food processor and process until smooth. Divide the salad between serving plates with a large spoonful of the dressing and sprinkle with sumac to serve. Serves 4

 + 1 cup (200g) uncooked rice yields 3 cups cooked rice.

Photography: William Meppem 

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