Brown & Basmati Salad

This salad was a simple mid-week throw together which tasted great for dinner and lunch the next day. 

half cup each of brown & basmati rice

1 cup of thinly sliced celery

half a red capsicum

half a bulb of fennel thinly sliced

half a punnet cherry tomatoes, halved

handful of kalamata olives, chopped

Tbs each of pepitas, sunflower seeds & pinenuts

good slosh of red wine vinegar 

decent drizzle of lime infused evoo

fresh ground salt & pepper to taste

Cook rice (brown will take a little longer) & cool,  chop veggies, toast seeds & nuts, toss ingredients together. Save some for lunch the next day as the flavours permeate through the rice even further & taste delicious.