With the longer days, it creates more opportunity to have a backyard dinner gathering whether putting on the barbie or a simple dinner or lunch. But this pomegranate salad by Australian Eggs is one salad you would love to include on the table, whether as a side or a dish.
Prep: 15 minutes
Cooking: 10 minutes
2/3 cups (130g) wild rice
½ cup store-bought dukkha
1 cup baby mint leaves
1 cup baby coriander leaves
2 cups (60g) baby rocket leaves
½ cup (40g) toasted flaked almonds
¼ cup (35g) pomegranate seeds
¼ cup (35g) dried cranberries
1 x 400g can chickpeas, rinsed and drained
1 orange, rind finely grated and juiced
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1. Place rice in a medium saucepan of boiling water. Bring to the boil, reduce heat to medium and cook for 40-45 minutes or until tender. Drain.
2. Bring a small saucepan of water to the boil. Add eggs and simmer for 6 minutes for soft-boiled eggs. Drain and stand in cold water. Crack shells and gently peel. Place dukkha on a plate and roll the eggs in the dukkha. Set aside.
3.Place rice, mint, coriander, rocket, almonds, pomegranate, cranberries and chickpeas in a large bowl and toss to combine. Place on a large platter.
4. To make the dressing place the orange rind and juice, vinegar, oil, mustard, salt and pepper in a small bowl and whisk to combine.
5. Drizzle the salad with dressing. Halve the eggs and place on top of the salad. Sprinkle with extra dukkah to serve.
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