Lemon brunch

Name: Lemon brunch
Cuisine: British
Ingredients: 50 g Blueberries; 150 g Brown basmati rice; 50 g Kidney beans; 50 g Pitted green olives; 10 g Brazil nut; For dressing:; 1 tablespoon coconut oil; Juice of one lemon; Lemon zest; Pinch himilayan seasalt; Pinch basil; Pinch coriander

Sarah @cook_17771028

Lemon brunch

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Ingredients

50 gBlueberries
150 gBrown basmati rice
50 gKidney beans
50 gPitted green olives
10 gBrazil nut
For dressing:
1 tablespooncoconut oil
Juice of one lemon
Lemon zest
Pinchhimilayan seasalt
Pinchbasil
Pinchcoriander
2 garlic cloves

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Steps

1

Cook the kidney beans on a low heat.
2

Slice the blueberries in half, thinly slice the green olives; peel and crush the garlic.
3

For the dressing: heat one tablespoon of coconut oil over a high heat. Slice the lemon and add the juice to the coconut oil. Grate in the zest. Add the herbs and himilayan seasalt.
4

Come the rice and the vegetables in a mixing bowl.
5

Add the dressing, sprinkle with lemon zest and add the Walnuts nuts to serve