Rainbow Super Salad

Ingredients

• 2 tablespoons sesame seeds
• 1 cup walnuts
• 1 tablespoon honey
• 1x 450g can of diced beetroot
• 2 medium carrots
• ¼ red cabbage
• 1 cup parsley
• 1 cup mint leaves
• 1 ½ cups cooked brown rice
• ½ cup reduced fat feta cheese

Dressing

• 1 tablespoon honey
• 1 tablespoon extra virgin olive oil
• 1 tablespoon cold water
• Juice of 1 lemon

Method

1. In a small frypan, toss sesame seeds over medium-high heat until golden brown. Set aside.
2. Using the same pan, toast walnuts lightly for 2 minutes on low-medium heat. Add 1 tablespoon of honey and toss to coat until the honey begins to bubble and the nuts become dark and caramelised. Set aside to cool.
3. Drain beetroot and set aside.
4. Peel and grate carrots, finely chop red cabbage and roughly chop mint and parsley. Combine carrots, cabbage and herbs along with brown rice.
5. Break apart the walnuts and add to the mixture. Gently fold through the beetroot.
6. Top with crumbled feta and toasted sesame seeds.
7. Combine dressing ingredients in a small jar, shake to mix well. Pour over salad and serve.