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For the sauce: the juice of half a lemon, the juice of half an orange, 1 teaspoon of grated orange zest, 1 teaspoon of Si'doux rice syrup, 4 tablespoons of virgin olive oil, aromatic sea salt.
For the salad: 500g of cold, cooked Thai wholegrain rice (prepare the day before), 1 lettuce, 200g of broccoli, 1 good-sized carrot, 2 tablespoons of chopped parsley.
The sauce: Pour the lemon and orange juice into a large bowl and let the sea salt dissolve in it. Add the syrup, the grated orange zest and mix together. Then whisk in the olive oil to obtain a smooth sauce.
The salad: Cut the florets of broccoli and the carrot into thin strips, add the parsley. In a large salad bowl, mix the vegetables with the cooked rice, pour in the sauce and mix everything thoroughly for full flavour. Serve on a bed of lettuce leaves cut into strips, pour over a little sauce and sprinkle the chopped parsley.
Lima tip: shape the lettuce into rolls and cut with a knife to achieve nice strips of lettuce.
