date:Aug 28, 2013
tachios in a dry frypan for 1-2 minutes over medium heat until fragrant and lightly toasted. Add to the bowl with the cooled rice.
3. Coarsely grate 2 zucchinis and gently squeeze to remove excess water. Thinly slice remaining zucchini. Add both to the rice mixture with spring onion and sprouts.
4. Combine the oil, lemon juice and honey, then season. Add to the salad with the avocado and half the mint, then gently toss to combine. Serve scattered with remaining mint.