Recipe thanks to Trudi Baird, one of our Invercargill facilitators

This salad contains both ginger and pineapple which are both great digestive aids.

Ingredients:

• 1 cup brown rice

• 1 diced green capsicum

• 1 large grated carrot

• 1/2 cup finely chopped fresh pineapple

• 1/2 cup dried currants

• Seeds from one pomegranate

• Chopped fresh mint

Dressing:

• 2-3 tbsp freshly squeezed lemon juice

• 1 tbsp honey or maple syrup

• 1/2 tsp ground ginger

• 1/2 tsp mustard powder

• 3-4 tbsp extra-virgin olive oil

• Good pinch of salt

• Black pepper to taste

Method:

1. Soak brown rice overnight, drain, rinse and cook then cool.
2. Blend the dressing ingredients well.
3. Toss all salad ingredients together with dressing and serve.