- 50 grams of brown rice
- 30 grams of lentils
- 1 grated beet
- 1 carrot
- ½ sprout of broccoli
- 50 grams of leaf spinach
- 1 apple
- White wine vinegar
- Garden Cress
Cook the rice together with the lentils & beet in a small pan until done.
Cut the broccoli into pieces and the carrot into cubes and cook together.
Cut the apple into cubes and mix with the leaf spinach.
Add the cooked rice, lentils & beet and broccoli & carrot.
Pour a generous dash of white wine vinegar over it and sprinkle with freshly ground pepper.
Finish the salad with spicy Garden Cress.
Say yes to the cress