BABY CARROT & BLACK RICE SALAD

PREP + COOK TIME 45 MINUTES SERVES 6

2/3 cup (130g) black rice

400g multi-coloured baby carrots,

trimmed

250g baby rocket leaves, torn

1 cup loosely packed fresh mint leaves 1 cup (160g) almonds, roasted,

chopped coarsely

PRESERVED LEMON DRESSING 1 tablespoon finely chopped

preserved lemon rind

1/3 cup (80ml) lemon juice

½ cup (125ml) olive oil

1 clove garlic, crushed 2 teaspoons fennel seeds, toasted,

crushed lightly

2 teaspoons ground cumin 1 teaspoon sweet paprika ¼ teaspoon cayenne pepper 1 teaspoon honey

1 Cook rice in a large saucepan of boiling water, uncovered, for 30 minutes or until tender; drain. Rinse under cold running water; drain well. 2 Meanwhile, make the preserved lemon dressing.

3 Using a mandoline or V-slicer, thinly slice the carrots.

4 Place carrots and rice in a large bowl with rocket, mint, almonds and preserved lemon dressing; toss gently to combine.

PRESERVED LEMON DRESSING Remove and discard flesh from preserved lemon. Rinse rind well; chop finely. Place rind in a large screw-top jar with remaining ingredients; shake well. Season.