Green Rice Salad
2 cups cooked brown rice
1 medium zucchini, halved lengthwise and sliced
200g trimmed green asparagus
1 cup baby spinach
Handful chopped fresh coriander
Handful chopped fresh mint
Juice from 1 large lemon
2 tbsps olive oil
Salt and pepper to taste
1. Grilled zucchini and asparagus until brown. Set aside.
2. In a large bowl, combine rice, zucchini, asparagus, spinach, coriander and mint.
3. Add olive oil, lemon juice, salt and pepper.
4. Toss gently.