Black rice super salad

Black rice super salad

Whip up this vegan black rice salad in just 20 minutes and enjoy as a nutritious summer side or wholesome lunch at work the next day.

Black rice super salad

For something a little more showy, try our black rice salad with roasted carrots, shallots and ricotta instead.

  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

Whip up this vegan black rice salad in just 20 minutes and enjoy as a nutritious summer side or wholesome lunch at work the next day.

For something a little more showy, try our black rice salad with roasted carrots, shallots and ricotta instead.

Nutrition: per serving

Calories
556kcals
Fat
28.6g (4.8g saturated
Protein
11g
Carbohydrates
58.3g (13.5g sugars)
Fibre
10.6g
Salt
1g

Ingredients

  • 2 x 200g pouches of cooked black wholegrain rice (we used Gallo, from Waitrose)
  • 200g watercress
  • 250g halved cherry tomatoes
  • 5 thinly sliced spring onions
  • 200g pomegranate seeds
  • 1 ripe avocado
  • 3 tbsp tahini
  • 2 tbsp olive oil
  • Finely grated zest and juice of 2 lemons
  • 1 tbsp agave syrup
  • Drizzle of olive oil and sprinkle of mixed seeds, to serve
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Method

  1. In a bowl, toss the black wholegrain rice with the watercress, cherry tomatoes, spring onions and pomegranate seeds.
  2. Peel and de-stone the avocado, then put in a blender or food processor with the tahini, olive oil, the finely grated zest and juice of 1½ lemons, agave syrup and 75ml water. Whizz until smooth.
  3. Toss the salad with the finely grated zest and juice of ½ lemon, a drizzle of olive oil and a pinch of salt and pepper, then serve with a sprinkle of mixed seeds and the avocado dressing to drizzle over.

Nutrition

Nutrition: per serving
Calories
556kcals
Fat
28.6g (4.8g saturated
Protein
11g
Carbohydrates
58.3g (13.5g sugars)
Fibre
10.6g
Salt
1g

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