• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Wild Rice, Dukkah Egg and Pomegranate Salad

Wild Rice, Dukkah Egg and Pomegranate Salad

grain pomegranate salad 0072

Ingredients

SALAD:
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

ORANGE DRESSING:
1 orange, rind finely grated and juiced
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard

Method

SALAD:

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.

ORANGE DRESSING:

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.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people