zucchini flower, wild rice, lentil & yoghurt salad

SERVES 4

This filling salad is fresh and earthy, with a wealth of textural contrasts. It makes for a delicious light meal and is also great the next day.

150g (¾ cup) black wild rice 2 teaspoons cumin seeds

120g (⅔ cup) green lentils

Oil, for shallow-frying

6 zucchini flowers, with baby

zucchini attached

1 garlic clove, finely grated

Juice ½ lemon

150g Greek-style yoghurt 2 spring onions, white part only,

finely sliced 1 handful mint leaves 1 handful dill fronds

STAPLES

Extra-virgin olive oil, salt flakes,

freshly ground black pepper

SPECIAL EQUIPMENT Mandoline

1 Add 100g of the wild rice and cumin seeds to a saucepan of lightly salted simmering water and cook until just tender, about 20 minutes, then drain. Meanwhile, add the lentils to another saucepan of lightly salted cold water, bring to a simmer and cook until tender, about 12 minutes, then drain.

2 Meanwhile, heat 3cm of oil in a small saucepan until about 200°C. Fry remaining rice in batches until it puffs up (it takes a few seconds; if it doesn’t puff quickly, the oil is too cool). Drain on paper towel.

3 Detach flowers from the zucchini. Split the flowers in half, or quarters if large. Finely slice the zucchini in rounds using a mandoline.

4 Add the sliced zucchini, garlic and a splash of oil to a large bowl, season with salt and pepper and toss. Add the boiled wild rice and combine. Add the zucchini flowers and lemon juice and toss gently.

5 To another bowl, add the lentils, yoghurt, spring onion, mint, most of the dill and a splash of oil; season and combine.

6 Spread the lentil mixture on a serving plate. Top with the wild rice mixture. Scatter the puffed wild rice and remaining dill over and serve.

MAKE IT FASTER You can skip the step of frying the wild rice and simply use puffed rice or pepitas (pumpkin seeds).

MAKE IT DIFFERENT With zucchini. If zucchini flowers are not available, you could use two small white or green zucchini, and either finely shave them raw or blanch very quickly in boiling water and refresh in cold. Garnish with nasturtium or marigold flowers.

MAKE IT A MEAL Make the salad more substantial by adding grilled asparagus and topping with a few halved soft-boiled eggs.

PAIR WITH Grilled koftas, warm falafels, baked fish or even a really simple roast chicken.