Papaya and minted brown rice salad

A very refreshing salad, this is a perfect fit for the work lunchbox.

Ingredients

• 200g (1 cup) brown rice
• 600ml vegetable stock
• 60g pumpkin seeds
• 1 chilli, finely chopped
• 1 bunch fresh coriander, finely chopped, plus extra to garnish
• 1 bunch fresh mint, finely chopped, plus extra to garnish
• 60ml ( cup) olive oil
• Juice of 1 lemon
• 5ml (1 tsp) sugar
• Salt and black pepper
• 100g peanuts
• 2 papaya, peeled and sliced

Method

Place the rice in a sieve and rinse under a tap until the water runs clear. Place the rice and stock in a saucepan and bring to a simmer. Once simmering, place the lid on the saucepan and cook for 35-40 minutes until the rice is soft to the bite. Remove from the heat and keep the lid on for a further 10 minutes.

Mix all the dressing ingredients together - pumpkin seeds, chilli, coriander, mint, olive oil, lemon juice and sugar. Season to taste. Toss the rice through the dressing while still warm (not hot) and then add the peanuts. Place on a platter and top with papaya and extra herbs.

Serves 4