Crispy Rice & Crunchy Greens Salad

_INGREDIENTS

• 1 cup cooked brown rice
  

• 1 cos lettuce, chopped
  

• 1 handful green beans, finely diced
  

• 1 cucumber, sliced
  

• 1 avocado, sliced
  

• 1 pear, grated
  

• 1/3 cup walnuts, roughly crushed
  

• 1/4 cup pumpkin seeds
  

• 2 Tbsp vegan parmesan
  

• 3/4 cup vegan mayonnaise
  

• 1 clove garlic, crushed
  

• 1 tsp apple cider vinegar
  

• 1/4 cup nutritional yeast
  

• Juice of 1 lemon
  

• Salt and black pepper, to taste

_INSTRUCTIONS

1. Preheat the oven to 200°C fan bake. Spread the cooked brown rice onto a lined baking tray and bake for 10 minutes until lightly crisped.
2. Meanwhile, whisk together the vegan mayonnaise, garlic, apple cider vinegar, nutritional yeast and lemon juice in a small bowl. Season with salt and black pepper to taste.
3. In a large serving bowl, combine the cos lettuce, green beans, cucumber, avocado and grated pear.
4. Add the crispy rice, walnuts and pumpkin seeds.
5. Drizzle over the dressing and gently toss to coat.
6. Finish with the vegan parmesan before serving.