Recipe: Winter salad

Ingredients

• ½ cup cooked brown rice
• ¼ cup kidney beans/chickpeas/lentils – tinned or prepared from dried
• Mung bean sprouts
• ½ cup grated carrot
• ½ cup chopped celery
• ½ cup chopped raw or slightly steamed snow peas

Method

1. Add ingredients and serve either warm or cold. Dress with lemon juice and a splash of olive oil, and chopped coriander.
2. You may want to soak the lentils, chick peas and kidney beans overnight while you are at work. To cook, tip off soaking water and add new water to about 1cm over the legumes. Bring to the boil and simmer until cooked. This takes about ¾ hour. Lentils generally cook faster than kidney beans and chickpeas.