- ½ cup Melrose Organic Olive Oil
- 2 tbsp honey
- 2 tsp Melrose Organic Apple Cider Vinegar
- Pinch salt flakes
- ⅓ cup flaked almonds
- ⅓ cup pumpkin seeds
- 500g cooked black rice, slightly cooled
- 2 cups fresh mint and parsley, roughly chopped
- 1 pomegranate, deseeded
To make the salad dressing, add olive oil, honey, apple cider vinegar and a pinch of salt flakes into a small mixing bowl and stir well using a fork or whisk until combined. If leaving this dressing to sit a while, make sure to give it another stir before adding to the salad as honey may settle at the base of the bowl.
Toast the flaked almonds and pumpkin seeds by placing on a medium sized frypan over low heat, stirring occasionally until nuts and seeds smell toasty and are light golden. Remove from pan and set aside.
Place black rice in large mixing bowl, add in fresh herbs, nuts and both pumpkin and pomegranate seeds, toss well with large spoon to combine. Add dressing and toss well. Place salad in serving bowl, garnish with some extra herbs, nuts and seeds and sprinkle with a little salt and serve.