How pretty this salad is and it also combines lots of textures and flavours.
The ingredient list may be long but the making is quick and easy.
You can substitute ingredients in and out to suit your taste and what you have on hand.
I use a mixture of edible flowers including rocket and chive flowers if I have them.
Yield: 6
Ingredients
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1 cup
purple/black/red/brown rice (I use Jasberry)
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500g
orange kumara, peeled and chopped into 2.5cm chunks
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4 tablespoons
olive oil
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250g
green beans, topped and tailed
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a large handful
mixed salad leaves
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small handful
mint leaves, roughly chopped
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small handful
basil leaves, roughly chopped
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a handful
almonds, toasted and roughly chopped
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200g
feta, crumbled
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seeds from 1 pomegranate
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edible flowers
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1/2 teaspoon lemon zest
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2 tablespoons
lemon juice
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1 teaspoon
Dijon mustard
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1 teaspoon
sugar
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4 tablespoons
olive oil
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salt and freshly ground pepper to taste
Method
Heat the oven to 200 C.
Cook the rice according to packet instructions. This will vary depending on exactly which rice you use.
Arrange the kumara in a single layer in a roasting dish. Toss with oil and then cook for 25-30 minutes, turning at times, until tender and starting to brown on the edges. Set aside to cool.
Cook the beans in a saucepan of salted boiling water for 5 minutes, drain and refresh under cold water. Set aside.
Combine the dressing ingredients (lemon zest, juice, mustard, sugar, olive oil) in a small bowl and whisk to combine. Season to taste with salt and pepper.
Arrange the rice, kumara, beans, leaves and herbs in a shallow salad bowl and gently toss to combine. Scatter over the almonds, feta and pomegranate seeds. Drizzle with dressing and then finish off with flowers.
Serve with your favourite grilled meat.
Article printed from Recipes For Food Lovers Including Cooking Tips At Foodlovers.co.nz: https://www.foodlovers.co.nz