This may well become your new go-to summer salad. It can be made ahead of time, travels well, keeps well, looks colourful and goes with just about everything. Oh and tastes great to boot!


1 cup brown rice*

2 cups water*

¼ cup soy sauce*

½ onion, finely chopped 

3 spring onions, thinly sliced 

1 red capsicum, diced 

½ cup dried cranberries*

½ cup chopped cashew nuts*

½ cup pumpkin seeds*

½ cup sunflower seeds*


For the Dressing

¼ cup olive oil*

1 clove garlic 

1 Tbsp grated ginger*

2 Tbsp lemon juice 

1 tsp lemon zest 

1 tsp honey*

*may not be included in your Riverside Market Box



Place rice and water in a pot, gently simmer with the lid on for 45 minutes or until the water is absorbed. 

When cooked, immediately add the onion and soy sauce. Mix well. Leave to cool, preferably overnight.  

Lightly toast the sunflower and pumpkin seeds in a hot oven. Watch them closely so they do not burn.  

Mix the dressing ingredients together.  

Combine all ingredients.