Ingredients.

• 4 -5 carrots, grated

• 1/2 bag of baby spinach

• 1 red onion, finely diced

• 2 tbsp fresh herbs ( I used parsley)

• 1/4 cup of pumpkin seeds

• 1/4 cup roughly chopped walnuts

• 1/4 combined of cranberries and raisins

• 1.5 cups brown rice ( or 1x pre-cooked pkt)

• Dressing

• 1/4 cup mayonaisse

• 1 tbsp oil ( either: evoo, avocado, hemp or rapeseed)

• 2 tbsp apple cider vinegar

• 1 tsp honey

• 1 tsp wholegrain mustard

METHOD

Prepare brown rice first, either in a rice cooker, stovetop or using a precooked bag (huge time saver!).

Then chop all fresh salad ingredients and combine in a large bowl with the nuts, seeds and, dried fruit. Once rice has cooled slightly add this to bowl.

For the dressing whisk all ingredients in a small bowl. If serving immediately toss through the dressing. Otherwise add 1-2 tbsp per serve when you are serving.

Keeps fresh in the fridge for 3-4 days.