1 full cup cooked wild rice (soak for abt 2 hours and pressure cook)
½ cup cooked garbanzo
¼ cup julienned carrot
¼ cup julienned beetroot
Handful of parsley leaves chopped
Pinch of ground cinnamon and clove
Coarse sea salt and freshly ground pepper
1 tsp of crushed red chili pepper
1 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
On the side
Avocado and cherry tomatoes
Place cooked rice in a medium bowl. Add all except the last four ingredients. Stir well.
Whisk together the salad dressing ingredients, salt, pepper lemon juice, olive oil and crushed red chilli pepper.
Drizzle over salad and toss to combine. Serve in a bowl garnished with sliced avocado and tomatoes.