On Wednesday evenings I do an ashtanga yoga class, so I need to have a lunch with enough protein and carbs to keep me going, but still light enough not to weigh me down. This delicious salad delivers exactly that!
Protein from the mung bean sprouts, seeds and nuts; healthy carbs from the corn and brown rice; and the dressing has a beautiful nutty flavour from the sesame oil.
2 cups organic baby salad leaves and/or herbs
2 handfuls mung bean sprouts
1 cob of corn, boiled in water and kernels cut off the cob
1/2 cup cooked brown basmati
small handful fresh coriander, chopped
2 Israeli or “mini” cucumbers, sliced
10 cherry tomatoes, cut in half
1 tbsp raw pumpkin seeds
1 tbsp raw sunflower seeds
1 tbsp raw sesame seeds
handful raw cashew nuts
Toss all the ingredients together with my Asian Dressing