Beetroot & Almond Rice Salad

Serves 1 | Prep time: 5 mins | Cooking time: 30 mins

INGREDIENTS

• 1 cup cooked brown rice (1/3 cup uncooked brown rice)
• 1 cup spinach
• 1 Tbsp almonds
• 1/4 cup grated fresh beetroot
• 1 tsp lemon juice
• 1 tsp apple cider vinegar
• Iodised salt (optional) and pepper to taste
• Fresh herbs, parsley or coriander, to serve

METHOD

1. Start by cooking the rice either in a rice cooker or on the stove. For instructions, please see our Day 2 dinner recipe.
2. In the meantime, toast the almonds in a dry pan (keep an eye on them as they burn quickly), then leave to cool.
3. Mix all of the salad ingredients together (except the almonds and fresh herbs) and season to taste.
4. When the rice is ready fold the spinach leaves through the rice so it wilts when it cools.
5. Sprinkle the pan-fried almonds over the top of the spinach rice and garnish with fresh herbs.