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Brown rice, peach, asparagus, ricotta salad

My Spring inspired BROWN RICE, PEACH, ASPARAGUS RICOTTA SALAD is THE definition of a wholesome and delicious lunch. Made quick and easy with SunRice Microwave Brown Rice Cups and using beautiful seasonal produce. I love adding rice to my salads as a nutritious grain to give them more substance, and deliver essential and energising B vitamins too. SunRice Microwave Rice is ready in minutes so it’s a super simple ingredient to take a salad to the next level!  There are a few tweaks you can make depending on whether you’re at home making this or in the office and of course how you want to enjoy it

  • You’re welcome to keep the peaches raw rather than sear them
  • Swap out hazelnuts for any other nut and again keep raw
  • Quick blanch the asparagus if you’re in the office (I do this in a mug with boiling water and a few stems)
  • If you’re looking for a dairy free option then swap ricotta for coconut yoghurt.

+ This is a partnered post with SunRice, all thoughts and opinions expressed are the authors own.



Serves 4

Gluten free : Vegetarian

1/2 cup hazelnuts, skins removed

1 teaspoon extra virgin olive oil

4 (500g) peaches

1 bunch (100g) asparagus

2x 125g cups SunRice Microwave Brown Rice

1 Asian shallot

1/4 cup mint leaves

1 cup basil leaves

1 cup (22g) rocket leaves

1/2 cup (125g) smooth ricotta

sea salt and black pepper


2 tablespoons (40ml) extra virgin olive oil

1 1/2 tablespoons (30ml) maple syrup

2 teaspoons balsamic vinegar

Heat a large frypan on medium heat. Roughly chop the hazelnuts and add to pan to toast for 2-3 minutes, remove from pan, wipe clean and then add olive oil. Remove seeds from peaches and slice into quarters or 8ths – up to you! Add these to pan and cook 2 minutes each side, remove from pan and set aside. Trim woody end of asparagus and halve if desired, add to frypan and sear for 2-3 minutes. Whilst the asparagus cooks, prepare the rice. Open the top of the SunRice Microwave Brown Rice Cups slightly and microwave as per packet instruction. Once cooked spoon into a bowl. Finely chop the asian shallot and add to the rice. Finely slice mint leaves, add to bowl and toss altogether. Whisk together ingredients for dressing in a small bowl. When ready to serve layer the serving platter or bowl with rocket first, followed by about half the brown rice and herb mix. Arrange half the peaches, asparagus, ricotta, hazelnuts and basil around the platter then repeat the process. Drizzle with dressing, season with sea salt and black pepper and enjoy!

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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