INGREDIENTS
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300g cooked brown rice (cooled)
80g natural yogurt
Zest and juice of 1 lime
100g cucumber, finely diced
6–8 heads purple sprouting or tenderstem broccoli
8 mint leaves, finely sliced
½ tbsp agave syrup
6g Maldon sea salt
8 turns freshly milled black pepper
Method
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Bring a pan of well-salted water to the boil (20g salt per litre).
Cook the broccoli for 2–3 minutes until just tender. Refresh immediately in iced water, then drain well.
Slice the stalks thinly and separate the heads into small florets.
In a bowl, mix the yogurt with the lime zest and juice, agave syrup, salt, and pepper.
Fold in the diced cucumber, cooked brown rice, mint, and broccoli.
Check and adjust seasoning before serving.