Red Rice and Cherry Salad

Trawling through beautiful book stores has long been a favourite past time, though I must admit more on my travels then here at home, that is until recently. Just like cooking brings back memories of travels far and wide, so does the romantic notion of  scouring through book stores. I’ve grown especially fond of dragging my little girls along for the ride, knowing I’m awakening a whole new world of magic and wonder in them too.

Take for example the brand new vegetarian adventures from david Frenkiel and Luise Vindahl, Green Kitchen Travels, combining what might be two of life’s finest things (in my view); cooking with real whole food and traveling as a little family. And there’s nothing quite like a cook book that delivers exactly what it promises; inspiring, heart felt new cooking adventures.

This Red Rice and Cherry Salad has been adapted from their August Market Cherry Salad. I’ve added sunflower seeds for an excellent boost of magnesium, zinc and Vitamin E, as well as pomegranates for a burst of anti oxidants, plus red rice to amp up those sustainable energy levels. I’ve left out the feta for a dairy free version (though I must confess it is delicious with the Feta too). Hope you enjoy xx

Red Rice and Cherry Salad
By Shelley Kamil
Adapted from Green Kitchen Travels 

Ingredients
(Serves 2)

2 cups cooked red rice, cooled
2 -3 celery stalks, finely sliced, leaves included
2 generous handfuls cherries, halved and pitted
2 handfuls cherry tomatoes, quartered
1 small avocado, chopped
1/2 pomegranate, seeded
2tbs sunflower seeds, lightly toasted
Pink Himalayan Sea Salt to taste
Juice of half a lemon

Directions
1. In a large mixing bowl, combine all the salad ingredients, toss gently to combine. Transfer to serving bowls.
2. Dress with lemon juice, sea salt and a sprinkle of sunflower seeds to serve xx