Wild Rice, Dukkah Egg and Pomegranate Salad
2/3 cups (130g) wild rice
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.