Cauliflower Spring Salad

Brown Rice, medium grain, 1 cup
Cauliflower, raw, .3 head, large (6-7" dia)
Broad Beans (fava beans), 100 gram(s)
Extra Virgin Olive Oil, 1.2 tbsp
cumin powder, 1.2 tbsp
Garlic, .5 clove
River Salt, 1.5 tsp
Pepper, black, 2 dash
Lemon Juice, 10 mL
Walnuts, .5 oz
Pine Nuts, 2 tbsp

I made this salad with cauliflower and broad beans from the garden - you could use any green vegies but I like the broad beans for the additional protein.
If you haven't used fresh broad beans before, you need to deshell them and then get the first layer of skin off each individual bean because it's bitter. I usually do this by pouring boiling water over them and just popping each one out, but in this recipe, I was looking for really soft beans. The steamed skins virtually fall off.

Put rice in pot with about 1/2 inch of water covering. Bring to boil and lower to a simmer with lid on to absorb all water. Lift lid after a few minutes and place a steamer on top filled with cauliflower broken into floret and broad beans de-shelled from pod. Toast broken walnuts, pine nuts and garlic in griller or toaster oven 'til pine nuts just start to colour. When water is all absorbed, place rice in a bowl and start deshelling broad beans for second time. When all done, tip cauliflower and beans into rice. Sprinkle over cumin, salt, pepper lemon juice and crushed garlic to taste. Stir through and add enough olive oil to moisten and create sheen over rice.

Serving Size: 4 x 1/2-cup side serves, or 2 x 1-cup full lunch serves