Black Rice Salad With A Creamy Avocado& Basil Dressing


INGREDIENTS:

Salad Ingredients:

  • 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

METHOD:

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

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