This fresh and light salad is a delight and so easy to whip up, especially if you already have some cooked brown rice (or quinoa) on hand. I always add fresh herbs to salads and this one has three of my favourites in dill, mint and parsley.
The sumac, lemon, dried cranberries and pecans give it a lovely Middle Eastern vibe. If you don't have pecans, walnuts or almonds would also work really well.
I know it's only October but I'm just going to put it out there and say that this salad would sit mighty pretty on a Christmas lunch/dinner table. Just saying ;) I hope you love it!
2 heads broccoli, roughly chopped
2 cups cooked (and cooled) brown rice (or quinoa if you prefer, or omit altogether and use 3 heads of broccoli instead of 2)
3/4 cup preservative free cranberries
1+1/4 cups pecans, chopped, lightly toasted
Large handful mint leaves, finely chopped
Large handful dill, finely chopped
Large handful continental parsley, finely chopped
The zest and juice of 1 large lemon
1/2 cup + 1 Tbsp extra virgin olive oil
1-2 tsp rice malt syrup or honey
1/2 tsp sumac
1 clove garlic, minced (optional)
Salt & pepper, to taste
Place broccoli in a food processor (in batches if necessary) and blitz until it resembles rice grains.
Transfer the riced broccoli to a large mixing bowl together with the rest of the salad ingredients.
In a separate bowl mix together all dressing ingredients until really well combined. Taste and adjust seasoning.
Pour the dressing over the salad and mix well.
Dish up the salad on your serving bowl. Sprinkle over a little extra sumac and garnish with some sprigs of mint. Enjoy!