Wild Rice, Dukkah Egg and Pomegranate Salad
Wild Rice, Dukkah Egg and Pomegranate Salad
- Preparation time 25 mins
- Serves 6 people
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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:
- 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.
- 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.
- 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:
- To make the dressing place the orange rind and juice, vinegar, oil, mustard, salt and pepper in a small bowl and whisk to combine.
- 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.
