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 black rice
350g (4 small) zucchini, trimmed
¼ cup Italian parsley, chopped
¼ cup mint leaves, chopped
¼ cup dill, chopped
½ cup
, toasted & lightly crushed
1 x 135gm jar
½ cup
or plain yoghurt
1 Tbsp
Pomegranate dressing:
3 Tbsp
3 Tbsp
1 Tbsp
½ tsp
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.
Please confirm that
you are 18 years or over.
If you're under 18 we can't
allow you to purchase alcohol.