Step 1

Cook the rice according to packet instructions until just tender, then drain and cool. Transfer to a large bowl.

Step 2

Toast the sunflower seeds, pepitas, almonds and pistachios in a dry frypan for 1-2 minutes over medium heat until fragrant and lightly toasted. Add to the bowl with the cooled rice.

Step 3

Coarsely grate 2 zucchinis and gently squeeze to remove excess water. Thinly slice remaining zucchini. Add both to the rice mixture with spring onion and sprouts.

Step 4

Combine the oil, lemon juice and honey, then season. Add to the salad with the avocado and half the mint, then gently toss to combine. Serve scattered with remaining mint.