Buttery Rice Salad

When I lived in California, I used to custom order what was then my favourite meal from a local vegetarian/vegan cafe. Since I live nowhere near there, I decided to recreate this delicious, wholesome omega-rich meal on my own.

180 Ml (3/4 Cups) Brown Rice
180 Ml (3/4 Cups) Buckwheat (alternatively, you may use entirely rice or entirely buckwheat if you so choose)
1 large handful spinach
1 large handful cherry or plum tomatoes
1 handful cress
1 tin of sweetcorn
1 ripe avocado
1 tbsp sunflower butter (I used "Pure" brand)
2 cloves garlic
1/2 tsp fleur de sel or sea salt
1/2 tsp smoked paprika (optional)

Rinse, then boil the rice and buckwheat until completely cooked, and turn the heat down to low. After it has cooled for a moment, add in the sunflower butter, salt & paprika (optional) Dice the spinach, cress, tomatoes and avocado. Mince the garlic. Turn the heat off of the hob, wait for a minute and stir in all veggies. Serves 2 as a filling, nutritious meal on its' own.