Serve this easy salad either warm or cold. It's full of loads of interesting flavours and textures, making it ideal for a dressed up dinner, BBQs or entertaining.
Salad
Ingredients
150g wild rice
4 eggs
1 tbsp olive oil
ΒΌ cup (65g) whole raw almonds
Salt and pepper to taste
2 bunches broccolini, ends trimmed
5-6 red radishes, trimmed and cut into wedges
3 green onions, sliced
1 small pomegranate, seeds removed
1 ripe avocado, peeled and quartered
Method
Cook wild rice according to packet instructions. Drain and set aside
Cook eggs in a saucepan of boiling water for 5 minutes or until medium soft. Remove and cool immediately with cold water to stop cooking. Peel and set aside
Meanwhile, heat oil in a non-stick frying pan over medium-high heat. Add almonds and pinch of salt and toss in hot pan for 1-2 minutes or until toasted. Transfer to plate and coarsely chop once cooled
Cut broccolini into bite size pieces. Cook in the same pan the almonds were toasted in, until lightly charred and just softened. Remove and set aside
Combine wild rice, charred broccolini, radish, green onion, almonds and pomegranate in a large salad bowl. Pour over half the dressing and toss gently to coat
Cut eggs in half and arrange over salad with avocado. Drizzle over remaining dressing. Serve immediately
Dressing
Ingredients
2 tbsp red wine vinegar
2 tsp Dijon mustard
3 tbsp extra virgin olive oil
Salt and pepper to taste
Method
To make the dressing, whisk red wine vinegar, mustard, and season to taste with salt and pepper. Drizzle in olive oil and mix well
Tips & Hints
Wild rice, broccolini, eggs, almonds and dressing can all be prepared a day ahead and refrigerated separately
Wild rice can be cooked in a rice cooker
Substitute wild rice with black rice or brown rice
