The beauty of salad bowls is you can use any combination of grains, greens and seasonal toppings.
Serves: 4
INGREDIENTS
olive oil for cooking
200 grams slim green beans, stem end trimmed
250 gram bag broccolini, large stalks halved lengthways
2 x 250 gram packs cooked brown basmati rice and quinoa, heated (see Cook's notes)
1 small red onion, very thinly sliced
1 small fennel bulb, thinly sliced, fronds reserved
8-12 cheese stuffed baby bell peppers (see Cook’s notes)
4 soft boiled eggs, halved
¼ cup chopped pistachio nuts
½ teaspoon smoked paprika, for garnish
sea salt and ground pepper
To assemble
Sour Cream Dressing, see below
Sour Cream Dressing
¼ cup sour cream
¼ cup mayonnaise
zest and juice 1 lemon
2 cloves garlic, crushed
sea salt and ground pepper
METHOD
Heat a teaspoon of oil in a large sauté pan and when really hot, add the beans and cook for about 3 minutes, tossing until seared in places and just tender. Transfer to a plate. Repeat with the broccolini. Set aside to cool.
To assemble: Season the warm grains with salt and pepper then divide between 4 serving dishes.
Arrange all the ingredients on top and scatter over the pistachio nuts, reserved fennel fronds and a pinch of paprika. Serve the dressing separately.
Sour Cream Dressing: Whisk all the ingredients together in a bowl until smooth and season generously. Makes ½ cup
Cook’s notes: Stuffed baby bell peppers can be found in the chiller section at food stores and supermarkets
I always keep packets of pre-cooked rice and grains in my pantry. They only require a couple of minutes to heat and make for a super-quick put-together.
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