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As summer rolls around, who doesn’t love a salad?


½ cup BARLEYmax™ kibble

1 cup water

1 cup brown rice

1 cup wild rice

2 red capsicum

1 yellow capsicum

4 celery stalks

4 spring onions

½ cup pine nuts

1 handful coriander, roughly chopped

Seeds from one pomegranate

1 cup sunflower seeds

½ cup extra virgin olive oil

½ cup soy sauce

Juice from ½ lemon

2 tbsp honey

1 large garlic clove, crushed

Freshly ground black pepper


  1. Soak the BARLEYmax™ kibble in the water for half hour, or until the water is all absorbed.
  2. Cook the brown and wild rice (separately) on the stove or in a rice cooker. Allow to cool.
  3. Finely dice the capsicums, celery and spring onions and place into a large mixing bowl.
  4. Toast the pine nuts in a dry pan over medium heat, until lightly browned. Allow to cool.
  5. Add the pine nuts, coriander and pomegranate seeds to the diced vegetables.
  6. Combine with the rice and toss through the sunflower seeds.
  7. For the dressing, combine all ingredients and shake well.
  8. Pour the dressing over the salad and mix well.
  9. Serve the salad on a large platter.


  • Leftovers can be stored in an airtight container in the fridge for several days.
  • Toasted almonds can be used instead of pine nuts.

This recipe has been developed by Teri Lichtenstein APD, adopted from the Monday Morning Cook Book – Middle Eastern Crunch Salad.

Intended as general advice only. Consult your health care professional to discuss any specific concerns.