Brown Rice Salad with Grilled Peaches

Tired of traditional salads and boring starches? Try combining these to find the perfect balance between soluble and insoluble fibre foods by combining high fibre wholegrain starches with some of your favourite salad ingredients. This results in delectable dishes that are nutrient dense. 

Recipe Details

Serves: 6

Portion size: 1 ½ cups

Preparation time: 10 minutes 

Cooking time: 20 minutes

Nutritional Information

Energy: 177 kcal

Protein: 6 g

Carbohydrates: 27.5 g

Sugar: 7.4 g

Fat: 5.6 g

Fibre: 3.2 g

Dietary Requirements

Gluten free

Lacto-ovo Vegetarian 

Low GI

Equipment List

Mixing bowl

Measuring spoon 

Measuring cup 

Griddle pan

Serving dish


  • 2 cups cooked brown rice, left over is ideal
  • 2 yellow cling peaches
  • 2 red onions, quatered
  • 5 sprigs spring onion
  • ¼ cup pumpkin seeds
  • ½ cup feta cheese
  • Some fresh mint leaves
  • Edible flowers for garnish 
  • 1 lime
  • 2 tbsp Liviana® CBD-Infused Extra Virgin Olive Oil 
  • Salt and pepper to taste 


  1. Cut wedges from the yellow cling peaches and grill over a high heat on both sides until char lines are visible. 
  2. Drizzle some Liviana® CBD-Infused Extra Virgin Olive Oil over the red onion. Place the red onions in an air fryer or oven at 180°C for 20 minutes until partially cooked and tender. 
  3. Place the brown rice on a large serving dish and layer the rest of the ingredients on top of it. 
  4. Sprinkle with Liviana® CBD-Infused Extra Virgin Olive Oil, season with salt and pepper and serve with a fresh lime. Garnish with adible flowers. 
  5. Enjoy as the perfect balanced side. 

Wilna Eksteen

Registered Dietitian

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