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Serving Size Serves 4
Ingredients
2 cups cooked brown rice
2 cloves garlic crushed
1 x 400 g tin brown lentils, drained
300 g chopped firm tofu
100 g sliced mushrooms (shiitake)
2 spring onions, sliced
2 cucumbers, finely diced
1 red capsicum finely diced
1 bunch spinach, finely shredded
1/2 cup coriander chopped
Dressing
1 tbsp white miso paste
1 tbsp tahini
1/4 cup lime juice
1 tbsp pure maple syrup
black pepper
Instructions
In a bowl, combine the rice, garlic, lentils, tofu, mushrooms, spring onion, cucumber, capsicum, spinach and coriander. Mix the dressing together and fold through the salad. Serve cold.
By Teresa Cutter < the healthy chef © 2006
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