Brown Rice & Mixed Sprouts Salad

Method

1. Put chives, oil, 2 tbsps lemon juice, and 1 tsp kosher salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
2. Cook sprouted legumes in a large non-stick pan of lightly salted boiling water for 5 minutes or till just tender. Cover pan, remove from heat and let it stand for 3 minutes.
3. Drain and rinse under cold water to cool. Drain again and transfer into a large bowl.
4. Vinaigrette and legumes can be made 1 day ahead. Cover and chill.
5. Add zucchini, rice, scallions, sunflower seeds, pumpkin seeds, almonds and chive vinaigrette to the bowl with legumes and toss well.
6. Season with salt, pepper powder and more lemon juice, if desired. Toss well again, transfer onto a serving platter and serve immediately.

Additional Tips and Tricks