Brown Rice Salad | Donna Hay

Ingredients

• 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
• 150g soft goat’s cheese
• ½ cup (140g) thick plain yoghurt
• sumac, for sprinkling