Brown Rice, Crispy Cashew & Cranberry Salad

If you’re not afraid of being talked about (for the right reasons), then bring this salad to your next BBQ.

So simple to make.
So delicious.
Tastes even better the next day so you can prep in advance.
•
1 cup cooked brown rice
1 red capsicum, diced
1 1/2 bunches spring onions, chopped
1/2 cup chopped parsley
150g cashews, dry roasted (or raw & roast in oven until slightly golden)
4 tbsp sunflower seeds
4 tbsp pumpkin seeds
1/2 cup Craisins

Dressing:
2 tbsp extra virgin olive oil
2 tbsp teriyaki dressing
1 clove crushed garlic
1 tsp lemon juice

✖️cook brown rice & allow to cool
✖️heat a frying pan on medium heat & add all seeds, stir until starting to brown & set aside
✖️ chop capsicum, spring onions, parsley & place into a large bowl
✖️add the brown rice, cashews, seeds & Craisins
✖️ add all dressing ingredients to a jar or bowl & mix then pour over the salad & stir well