Another inspired salad from Donna Hay

I don't have a camera for a while, so that's why you are all missing out on my recent cooking (though to be truthful there hasn't been a lot of cooking lately... mostly picking up takeaway or frying eggs). So here's a scanned image of what I cooked for a family dinner last night. This recipe is from one of my favorite cookbooks of all time: Off the Shelf by Donna Hay. She also has a really good magazine.

I've made this salad several times, but this is the first time I've finally kicked out the couscous (which tends to be too clumpy and gluggy when I make it??? why oh why??) and ushered in the brown rice. The chewiness and texture was much better with the brown rice. The salad also included roasted sweet potatoes (or pumpkin) and blanched sugar snap peas (or green beans or snow peas) and is dressed with lemon juice, EV olive oil, honey, more fresh mint than you think you'd need, and a titch of salt, pepper and chilli. One time I also added some the chopped rind of Moroccan preserved lemon and that was delish.