¼ cup olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
½ teaspoon ground cumin
small handful each coriander and flat-leaf parsley
sea salt and freshly ground pepper
1 cup black rice (I used Delmaine)
2 cups cold water
6 fresh dates, thinly sliced
2 tablespoons each sunflower and pumpkin seeds
16 cherry tomatoes, halved
2 small Lebanese cucumbers or ½ slim telegraph cucumber, thinly sliced
150 grams feta, sliced into 4
2 avocado, peeled
½ red onion, thinly sliced
small handful coriander
2 handfuls mixed salad leaves
Parmesan or pecorino cheese for shaving
ground paprika for sprinkling
slices gluten-free bread, toasted
Dressing: Place all the ingredients in a food processor and process until smooth. Season.
Rice: Put the rice, water and salt in a medium saucepan. Cover and bring to the boil. Reduce the heat to low and cook for 25 minutes. Take off the heat and leave covered for 10 minutes then fluff up with a fork. Add half the dressing, the dates and most of the seeds and stir to combine. Set aside to cool.
To assemble: Place a large spoonful of the rice on each plate and top with the remaining seeds. Arrange the tomatoes and cucumbers alongside and top with a piece of feta. Scoop out the avocado and add to the plate and top with the sliced onion and coriander.
Add a pile of salad leaves and top with shaved Parmesan.
Drizzle the remaining dressing over each plate and season with salt, a grind of pepper and a pinch of paprika.