Brown Rice & Mixed Sprouts Salad

Methods

• Put chives, oil, 2 tbsps lemon juice, and 1 tsp kosher salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
• Cook sprouted legumes in a large non-stick pan of lightly salted boiling water for 5 minutes or till just tender. Cover pan, remove from heat and let it stand for 3 minutes.
• Drain and rinse under cold water to cool. Drain again and transfer into a large bowl.
• Vinaigrette and legumes can be made 1 day ahead. Cover and chill.
• Add zucchini, rice, scallions, sunflower seeds, pumpkin seeds, almonds and chive vinaigrette to the bowl with legumes and toss well.
• Season with salt, pepper powder and more lemon juice, if desired. Toss well again, transfer onto a serving platter and serve immediately.