- Cook Time: 1h
- Serves: 2 people
- Category: Gluten-free, Main, Salad
Ingredients
Black rice salad
- 150 hot smoked salmon, preferably with pepper
- 1/2 cup black rice
- 160 grams green beans (ends removed)
- 140 grams tenderstem broccoli
- 2 tablespoons olive oil
- 2 tablespoons capers, drained
- 3 tablespoons sunflower seeds, toasted
- 1 teaspoon wholegrain mustard
- 5 spring onions, finely chopped
- 1/2 cup parsley, chopped
- 1 tablespoon lemon juice
- salt to taste
Herb yogurt dressing
- 1 garlic clove, finely chopped
- 1 teaspoon wholegrain mustard
- 1/4 cup greek yogurt
- 1 teaspoon lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon honey
- 1/4 cup parsley, chopped
- 1 tablespoon dill, chopped
- 1 tablespoon lemon thyme leaves
- salt and pepper to taste
Instructions
- Cook the black rice according the to manufacturer's instructions. You want it to be cooked but with a slight bite. Drain and leave to cool to room temperature on the side.
- Get a pot of seasoned water to a rolling boil. Add the green beans and the tender stem broccoli and leave to simmer for about 3 minutes. Remove from the heat and drain, then add to the black rice.
- Roughly wipe out any moisture from your pan, and put it back on the heat with the 2 tbsp olive oil and the capers. Fry them on a medium to high heat until they are a little brown and crispy. Add the oil and the capers onto the black rice bowl.
- Add the rest of the ingredients for the black rice salad into the bowl and mix. Shred in the hot smoked salmon into bite size pieces. Check for seasoning and add some salt and pepper if you feel it needs it.
- Set the black rice salad to the side while you prepare the herbed yogurt dressing. Miss all the dressing ingredients together, and check the seasoning, add salt and pepper to taste.
- Pile the salad onto plates and serve drizzled in the herb yogurt dressing.
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