Black Rice, Zucchini & Herb Salad

© Recipe by Julie Le Clerc

BLACK RICE, ZUCCHINI & HERB SALAD WITH POMEGRANATE DRESSING & SMOKED YOGHURT

Serves 6

1 ½ cups Cascina Belvedere Nerone black rice
350g (4 small) zucchini, trimmed
¼ cup Italian parsley, chopped
¼ cup mint leaves, chopped
¼ cup dill, chopped
½ cup Kernelz walnuts , toasted & lightly crushed
1 x 135gm jar Zany Zeus smoked yoghurt
½ cup Zany Zeus crème fraiche  or plain yoghurt
1 Tbsp extra virgin olive oil (EVO)

Pomegranate dressing:
3 Tbsp EVO
3 Tbsp pomegranate molasses
1 Tbsp Forum Chardonnay vinegar
½ tsp La Chinata bittersweet smoked paprika flakes
Sea salt and freshly ground black pepper

Cook the rice in plenty of boiling (unsalted) water for 45 minutes, or until just tender to the bite, then drain well.

Use a vegetable peeler or mandolin to shave the zucchini into long thin strips. Combine rice, zucchini, herbs and walnuts in a large salad bowl.

In a small bowl, whisk together the dressing ingredients, or shake together in a jar. Drizzle dressing over salad ingredients and toss well to coat. Taste and adjust seasoning with salt and pepper, as required.

In a small bowl, whisk together the smoked yoghurt, crème fraiche and EVO until smooth. To serve, dollop small spoonfuls underneath, beside or on top of the rice salad.