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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.