Avocado and brown rice salad

Ingredients

• 175 g easy cook brown rice
• 6 spring onions, finely sliced
• 2 ripe avocados, remove skin and stone and dice flesh
• 1 small clove garlic, crushed
• 1 tbsp balsamic vinegar
• 3 tbsp hemp oil
• 150 g cherry tomatoes, cut in half
• pinch of dried chilli flakes

Process

Cook the rice according to the packet instructions. Once the rice is cooked drain well and allow to cool. To make the dressing combine the oil, vinegar and garlic. Transfer the rice to a serving bowl, stir in the avocado, spring onions, tomatoes, chilli flakes and dressing and serve immediately. This nutty brown rice salad is complemented perfectly by the creaminess of avocado and the sweetness of juicy cherry tomatoes. This dish is high in fibre so will help keep you full up!