Black rice super salad

Black rice super salad
  • 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
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

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.

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