3 grain, mint and honey salad

by Collette White | 20 March, 2019

Good Morning friends! I hope this finds you all well. I have been meaning to put this recipe here since Christmas – wow the months are flying past. At the end of last year I ate a salad similar to this at a Cafe and fell in love with it. So much so that I came home and cooked it to go with dinner the next night and then served it again a few weeks later with our Christmas Lunch! I hope you love it as much as I do! 

Ingredients

1 cup brown rice

1 cup wild rice

½ cup quinoa

1 cup pepitas

1 pce pumpkin – approx. 500g – peeled and diced roughly 2cm x 2cm

3-4 large carrots – peeled and thinly sliced into rounds

½ bunch fresh mint – roughly shredded

1/3 cup honey

2 tblspns apple cider vinegar

1 tblspn oil of choice

extra good pinch salt

Method

Boil the carrots until just tender. Drain well. Place the carrots back into the saucepan and add the honey. Allow them to sit for at least half an hour.

Cook both the rices and quinoa as per packet. Drain well and set aside in a large bowl.

Preheat oven to 180c and line a tray with baking paper. Place the pumpkin on the tray and cook for 15 minutes, turn and cook for a further 15 minutes.

Place all the ingredients into the large bowl with the rice & quinoa (including the carrots and all the honey).

Mix thoroughly.

Enjoy!

Notes

  • I try and make the carrots the day before to really allow the honey flavour to get through them overnight
  • This is lovely served cold or if you prefer you can very slightly heat it up in the oven to serve it warm, be sure to not dry it out

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,