Crunchy rice and herb salad | Women's Weekly Food

Ingredients

• 1 cup (200g) wild rice blend
• 1 medium_piece (200g) red capsicum, sliced thinly
• 1 small_piece (100g) red onion, sliced thinly
• 1/3 cup (50g) sunflower seed kernels
• 1/3 cup (65g) pepitas
• 1/3 cup (50g) roasted unsalted cashews
• 1/2 cup fresh flat-leaf parsley, coarsely chopped
• 2 tablespoons fresh oregano, coarsely chopped
• 1 teaspoon lemon rind, finely grated
• 1/4 cup (60ml) lemon juice
• 2 tablespoons olive oil
• 1 teaspoon dijon mustard
• 1 teaspoon cracked black pepper