A vibrant, antioxidant-rich salad of purslane and brown rice, brightened with strawberries and walnuts and a lemony olive-oil dressing.
Serves 2
Nutrition (per serving, estimated)
- Energy: 402 kcal
- Protein: 8 g
- Fat: 22 g
- Carbohydrate: 44 g
- Fibre: 3 g
Estimated values.
Ingredients
- 4–5 handfuls purslane (or baby spinach)
- 1 tablespoon pumpkin seeds
- 100 g brown rice
- ½ lemon
- 2 tablespoons olive oil
- 1 cup water
- ½ teaspoon salt and black pepper
- 6 strawberries
- 3 walnut halves
Method
Wash the purslane well. Put the brown rice in a pot, add 1 cup of water and boil, then drain and set aside. Chop the purslane and combine with all the other ingredients. Make a dressing from the lemon, olive oil, salt and pepper, pour it over and toss well. Garnish with the strawberries and walnuts. Enjoy!