Nutty brown rice detox salad with blood orange vinaigrette

Lobo Loco

200g brown rice, washed and rinsed

500ml water

2 tbsp pumpkin seeds (pepitas), about 20g

2 tbsp sunflower seeds, about 20g

2 tbsp almonds, about 20g, roughly chopped

½ bunch flat leaf parsley or micro parsley, roughly chopped

½ bunch mint, roughly chopped

½ small spanish onion, peeled and finely diced

2 ripe avocados, diced

1 orange, cut into ½-centimetre thick wheel-shaped slices

1 blood orange, cut into ½-centimetre thick wheel-shaped slices

Blood orange vinaigrette

1 tsp blood orange zest (or orange zest)

3 tbsp blood orange juice (or orange juice)

2 tbsp red wine vinegar

1 tbsp Dijon mustard

2 to 3 centimetre ginger, finely grated

¼ tsp sea salt

125ml extra virgin olive oil

1. Start by steaming the brown rice. Place rice, water and a pinch of salt in a saucepan and bring to the boil. Reduce heat to low, cover and simmer until rice is just tender and the water has evaporated, about 30 to 35 minutes. Set aside and allow to cool to room temperature.

2. Meanwhile, prepare the seeds. Heat a small non-stick frypan over a low temperature. Add pumpkin seeds, sunflower seeds and almonds and dry roast, stirring regularly, until lightly golden. Set aside until ready to serve.

3. To make the vinaigrette, whisk together the blood orange zest, juice, vinegar, Dijon mustard, ginger and salt in a small bowl. Slowly whisk in the olive oil until the dressing is thick.

4. When ready to serve, place cooled rice in a large bowl, add flat leaf parsley, mint, onion and avocado. Drizzle over vinaigrette and toss to combine.

5. Divide rice between bowls and top with orange and blood orange wheels and toasted seeds and nuts.

Note: You can substitute uncooked rice with 600 grams cooked brown rice and skip step 1. If blood oranges are out of season, substitute with any citrus fruit such as ruby grapefruit, tangelo, mandarin or orange.

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