- 125g or ½ cup black rice
- 12 cherry tomatoes
- 1/3 cucumber
- 1/3 cup pomegranate seeds
- 4 spring onions
- 2 tablespoons of olive oil
- ½ lemon, juice only
- 2 tablespoons of pistachios
- 2 generous handfuls of salad leaves/lamb’s lettuce/rocket
Avocado, Basil + Lemon Dressing
- ¼ large ripe avocado
- ½ cup cashew milk
- ½ large lemon, juice only
- Generous handful of fresh basil leaves
- Salt & pepper
First – toast the pistachios at 180 degrees for 4 minutes, to enhance their flavour and make them extra crunchy then coarsely chop.
Cover the black rice in twice its volume of salted water, and bring to a gentle simmer. Cook for 35-40 minutes. Drain and allow the steam to billow off.
While the rice is cooking, prepare the other salad ingredients: quarter the cherry tomatoes, chop the cucumber, finely slice the spring onions, and de-seed the pomegranate.
For the dressing, simply blitz all these ingredients together either using a hand-blender or a jug blender (if using a jug blender, double to quantity); adjusting the seasoning accordingly.
Allow the rice to drain and cool before mixing with the salad ingredients, the olive oil and lemon juice, and a generous seasoning of salt and pepper.
Finally drizzle and dollop the avocado & basil dressing