Starting with the base of cooked brown rice and the gorgeous dressing, I then use whichever vegetables are fresh and best on the day. You could also add softly boiled eggs or slices of prosciutto to make a larger meal.
INGREDIENTS
Salad
1 cup long brown rice, rinsed and drained
olive oil
1 x 400 gram tin chickpeas, drained and rinsed
1 tablespoon Moroccan spice mix
300 gram bag broccolini, blanched
¼ cup pistachios, roughly chopped
assortment of any of the following vegetables: radishes, fennel, zucchini, cucumber, carrots, snow peas, tomatoes
Green goddess dressing
⅓ cup thick plain yoghurt
⅓ cup sour cream
flesh 1 avocado
¼ cup packed basil leaves
¾ teaspoon dried tarragon
2 cloves garlic, crushed
½ teaspoon ground cumin
2 tablespoons olive oil
1 tablespoon lemon juice
sea salt and ground pepper
METHOD
Cook the brown rice in boiling salted water for about 40 minutes or until cooked. The rice should still have a chewy texture. Drain well and set aside to cool.
Heat a little olive oil in a sauté pan and add the chickpeas. Cook over a high heat, tossing frequently until golden. Sprinkle over the spice mix and a pinch of sea salt and cook for another couple of minutes, tossing constantly. Set aside.
Dressing: Place all the ingredients in a food processor and process until smooth. Season with salt and pepper.
To serve: Spread half of the dressing on one side of a platter. Spoon the rice over the other half and drizzle with a little olive oil, salt and pepper.
Arrange all the vegetables over the top then scatter over the chickpeas and pistachios. Drizzle everything with olive oil, salt and pepper. Serves 4-6 depending on how many vegetables you use.
Pantry Note: Moroccan spice mix can be found in the spice section at supermarkets and good food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.