Charred Broccoli And Brown Rice Salad | Donna Hay

Ingredients

• 1½ cups (300g) brown rice
• 2½ cups (625ml) water
• 1 clove garlic, crushed
• 2 teaspoons ground cumin
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• sea salt and cracked black pepper
• 2 heads broccoli (600g), cut into 1cm steaks
• 1 cup (120g) pitted green olives, halved
• 1 cup (120g) mung beans
• ⅓ cup (50g) pine nuts, toasted
• 1 avocado, sliced
• 2 cups baby red-vein sorrel leaves
• 1 cup sunflower sprouts+
• ¼ cup (60ml) apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon extra virgin olive oil
• 1 long red chilli, seeds removed and finely chopped