0.3 cup almonds lightly toasted sliced ( if desired)
4 cups broccoli florets
2 cups brown rice dried cooked ()
2 tablespoons dijon mustard
1.5 cup chickpeas dried cooked ()
0.3 cup cilantro leaves fresh trimmed chopped
1 clove garlic minced
2 spring onion trimmed chopped finely chopped finely
6 servings pepper fresh black
1.5 juice of lemon
1 tablespoon olive oil
2 teaspoons olive oil
2 pineapple juice canned (juice from pineapple)
0.5 teaspoon pepper red
1.5 teaspoons sea salt to taste
0.3 cup sun-dried olives hot drained chopped for 40 minutes, and
2 teaspoons tamari sauce (soy)
Equipment
bowl
frying pan
whisk
Directions
In a large skillet, heat the oil over medium heat.
Add the broccoli, stir well, and cover. Cook, stirring often, until the broccoli is tender.
Add the broccoli to a large bowl, along with the remaining salad ingredients.To make the dressing, whisk together all of the dressing ingredients in a small bowl.
Pour the dressing over the salad and toss well to coat evenly. Taste for seasoning and serve.