Summer Super Salad

This is a super nutritious and colorful salad, good as a meal in itself for these warm summer days.

It has so many ingredients in it, that what I did was arrange it on a wooden platter according to taste: my husband doesn't like beets (too bad for him), and the children don't like the onion or mint, so I put them on separate sides of the platter so everyone would be happy.

Summer Super Salad Recipe
Ingredients:
1/2 head broccoli, cut into bite-sized florets
1/2 red onion, chopped thinly
1 tablespoon toasted sesame seeds
a few bunches alfalfa sprouts
1 medium beet, diced
4 vine-ripened tomatoes, cut in half
1/2 cup brown rice
a few mint leaves

Dressing:
1 tablespoon tahini
1 teaspoon tamari
1 tablespoon rice syrup
1 teaspoon mustard
a few tablespoons hot water

Rince the rice and place in a small pan with 1 cup water and a pinch salt, and boil for 45 minutes. Drain and rinse with cold water.

Place tomatoes on baking tray and bake on low heat for about one hour. Let cool and chop.

Cut the broccoli into bite-sized florets and boil for 3-4 minutes (make sure it stays crunchy, don't overcook!).

Combine all the ingredients nicely on a serving tray or plate, leaving the sesame seeds, mint and sprouts for the top.

Serve the dressing on the side.