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Roast Broccoli, Black Rice & Pine Nut Salad

Roast Broccoli, Black Rice & Pine Nut Salad

Recipe by Julie Le Clerc.

Roast Broccoli, Black Rice & Pine Nut Salad

 Serves 8

400g broccoli, cut into florets
Extra virgin olive oil (EVO)
3 cloves garlic, chopped
Sea salt and freshly ground black pepper
1 cup black rice
4 spring onions, finely sliced
150g baby kale, spinach or rocket leaves
½ cup Sabato semi-dried cherry tomatoes  , drained
1/3 cup Pinoli pine nuts  toasted
¼ cup vincotto vinegar

Heat oven to 200°C.

Place broccoli florets in an oven pan. Drizzle with EVO and scatter with garlic. Season with salt and pepper and toss to coat evenly. Roast for 20 minutes or until golden brown. Remove to cool.

Bring a medium saucepan filled with plenty of water to the boil. Add black rice and cook over medium heat for 40 minutes or until tender to the bite. Drain well and set aside to cool.

Combine rice, broccoli, spring onions, rocket, tomatoes and pine nuts in a large bowl. Drizzle with Vincotto vinegar and season to taste. Toss to combine.


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