Mixed Salad Plate

Dish - Everyday Dish - - Mains -

A good main course salad should have a va­ri­ety of tex­tures and flavours, along with the all-im­por­tant vis­ual ap­peal. If you feel the need, tuck in a few slices of salami or other cured meat to keep ev­ery­one happy.

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. Serves 4

MIXED SALAD PLATE GREEN BEAN AND BUCK­WHEAT SALAD WITH GOAT’S CHEESE TOASTS [ recipe next page]

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