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Seedy Salad


1/2 cup of long grain brown rice
1/2 cup tri colour quinoa (technically a seed but hey)
2 cups shredded raw red drum cabbage
2 cups grated raw carrot
1 cup of steamed broccoli florettes
1 hand of raw green beans, chopped
1/3 small raw salad onion
2 hand fresh herbs (eg parsely, mint, and dill)
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp sesame seeds
Large hand pepitas
Large hand sunflower seeds
50ml extra virgin olive oil or oil of choice
50ml red wine vinegar or vinegar of choice
2 tsp seeded mustard
1 tsp raw honey
Juice of 1/2 lemon
Pinch of pepper

Good dash of Melrose Gold Flaxseed Oil


Cook rice and quinoa and place in a large serving bowl. Allow grains to cool completely. Prepare and add all vegetables to rice and quinoa. Lightly toast all seeds in dry pan, cool till crispy, then add to vegetables and grain. Combine all dressing ingredients and shake in a small bottle. Toss dressing through salad before serving.