GF : DF : SF

Serves 4 as a side

Lots of contrast going on in this recipe – sweet salty, crunchy, smooth, black, bright – all so beautiful! A winner with the tastebuds but also visually stunning. A great salad for festive occasions or when entertaining.

Ingredients:

1 cup black rice

1/4 cup pomegranate arils (about half a pomegranate)

1/4 cup mint, shredded

1/4 cup dill, leaves picked

1/4 cup cashews, toasted

1/4 small spanish onion, peeled and finely sliced+

200g smoked salmon, sliced

1 avocado, peeled and sliced

1 mango, peeled and sliced

Sea salt and black pepper

Dressing:

3 tablespoons extra virgin olive oil

3 tablespoons lemon juice

1 tablespoon orange juice

2 teaspoons honey

1/2 clove garlic, crushed

Method:

Rinse black rice until water runs clear, then place in medium saucepan with 2 cups water, cover and bring to simmer on medium heat with lid on for 25 minutes. Once cooked, keep lid on for 10 minutes, then rinse with cold water to refresh and cool rice before mixing with salad ingredients. To make the salad, toss rice with dressing, pomegranate, mint, dill cashews, onion and season with sea salt and black pepper. Layer onto serving platter with smoked salmon, avocado and mango and serve!

If you have time, soak the onion in water and drain to reduce bitterness