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Wild Rice, Dukkah Egg and Pomegranate Salad

Wild Rice, Dukkah Egg and Pomegranate Salad

grain pomegranate salad 0072


2/3 cups (130g) wild rice
6 eggs
1/2 cup store-bought dukkha
1 cup baby mint leaves
1 cup baby coriander leaves
2 cups (60g) baby rocket leaves
1/2 cup (40g) toasted flaked almonds
1/4 cup (35g) pomegranate seeds
1/4 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.

Nutritional Information

  • Serving size 243g
  • Energy 1500kJ 359kcal
  • Protein 14.8g
  • Total fat 18.6g
  • Saturated fat 2.8g
  • Carbs (total) 28.1g
  • Carbs (sugar) 9g
  • Sodium 184mg
  • Fibre 9.3g

All nutrition values are per serve.

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