Vegetable Ribbon Salad With Wild Rice & Baby Kale

A beautiful autumnal salad. Perfect as a vegetarian lunch or a refreshing accompaniment to roast chicken.

Ingredients

  • 80g Wild Rice
  • 1 Courgette
  • 1 Carrot
  • 1 Beetroot
  • Half a Bag of Baby Kale
  • A Handful of Coriander and Parsley (stalks removed and roughly chopped)
  • One Pomegranate, Seeded (cut in half and bash with a rolling pin catching the seeds in your hand)
  • 1 Lemon (juice only)
  • 1 Handful of Toasted, Roughly Crushed Hazelnuts
  • Dressing
  • 2 tsp Red Wine Vinegar
  • 1 tsp Brown Sugar
  • 4 tsp Rapeseed Oil – whisked together

Directions

  1. Add the wild rice to a pan of boiling, salted water and cook as per packet instructions until al dente. Rinse well.
  2. Using a peeler, slice the courgette into long strips length ways on four sides discarding the seedy, watery centre. Place into a bowl and mix with a squeeze of lemon to prevent it from browning.
  3. Do the same with the carrot, discarding the outer skin and adding to the same bowl.
  4. Repeat with the beetroot, peeling in lengths around the circumference if possible, otherwise into shorter, thicker shards.
  5. Mix everything together and season well. Garnish with a few pomegranate seeds and hazelnuts

Recipe by Lunch BXD
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