INGREDIENTS
210g (1 cup) SunRice Naturally Rice & Lentils
250g green beans, trimmed, sliced lengthways
100g kale leaves, chopped
2 tablespoons parmesan, finely grated
2 tablespoons sunflower seed kernels, lightly toasted
2 teaspoons lemon rind, finely grated
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
80ml (1/3 cup) water, hot
200g grape tomatoes, halved
185g hot-smoked salmon fillets, skin removed, flaked
METHOD
Step 1
Cook rice and lentils in a saucepan of boiling water for 25 minutes or until al dente. Drain. Transfer to a large bowl. Cool.
Step 2
Meanwhile, cook beans in a steamer basket set over a saucepan of boiling water, covered, for 2-3 minutes or until tender crisp, adding half the kale in last minute of cooking time. Refresh under cold running water. Drain well.
Step 3
For the pesto, process parmesan, sunflower seeds, half the lemon rind and remaining kale in a small food processor until finely chopped. Add oil, lemon juice and 60ml water. Process until a smooth paste forms, adding remaining water if needed. Season.
Step 4
Add beans, tomato, steamed kale, remaining rind and half the pesto to rice mixture. Toss to combine. Divide among plates. Top with salmon and remaining pesto.