Brown rice salad

Ingredient	Makes 1 large salad
450g microwaveable brown rice sachet	1
Spring onions	3
Lebanese cucumber	1
Red capsicum	1
Flat leaf parsley	1/2 bunch
Baby spinach	2 cups
Pumpkin seeds	2 tablespoons
Cashew nuts	1/2 cup
Dried cranberries	1/2 cup
Garlic cloves	2
Lemon, juiced	1
Reduced-salt soy sauce	3 tablespoons
Extra virgin olive oil	1/4 cup

	1 Transfer Transfer the brown rice sachet into a large bowl and break up with a fork.
	2 Dice Finely slice the spring onion. Dice the cucumber and red capsicum. Then add these vegetables to the brown rice.
	3 Chop Remove the flat leaf parsley leaves from the stems. Roughly chop the leaves.
	4 Add Add the chopped parsley, baby spinach, pumpkin seeds, cashew nuts and dried cranberries to the brown rice mix.
	5 Combine Peel and crush garlic cloves. In a small jar or container with a lid, combine dressing ingredients: crushed garlic, lemon juice, soy sauce and extra virgin olive oil.
	6 Serve When ready to serve, secure the lid and shake the dressing until well combined. Pour dressing over the salad and mix well.