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27 Feb, 2014

Brown rice, kohlrabi and artichoke salad

This is a deliciously crunchy, satisfying salad, perfect for energising you over the weekend. A rich source of essential fats, folic acid and antioxidants, this is the perfect weekend salad.



200g brown or wild rice
1 handful sunflower seeds
1 handful pumpkin seeds
1 tin organic artichokes
1 kohlrabi, grated
1 handful mange tout, finely sliced
1 handful spinach, roughly chopped
1 handful radishes, halved
½ red onion, finely chopped
Juice ½ lemon
1 tbsp rapeseed oil


To make:

Place the brown rice in three times the amount of cold water and bring to the boil. Boil for 15-20 minutes until the rice is tender, then rinse under cold water and set aside.

Place the sunflower and pumpkin seeds on a baking tray and toast them in the oven for 10 minutes.

Drain the artichokes and roughly chop them. Place them in a large mixing bowl.

Peel and grate the kolrabi (if you cant find kolrabi you can use white cabbage instead) and mix with the artichokes, seeds and the rest of the ingredients.

Serve with some pea shoots.

This dish is also the perfect accompaniment to chicken or salmon.