This is one of our signature salads! It’s so simple to make and always a crowd-pleaser. The perfect salad to take to a BBQ as you can prepare it ahead of time as it’s not the type of salad that goes soggy.
Ingredients
- ½ cup black rice (uncooked)
- 1 head of cauliflower (cut into bite-sized florets)
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric
- 1 brown onion (finely sliced and layers separated)
- ¼ cup dried dates (finely chopped)
- ⅓ cup shelled pistachios (toasted and roughly chopped)
- ½ cup fresh herbs (coriander, parsley, mint or a combo)
- ½ lemon (juice)
- Olive oil
- Salt and pepper
- 100g feta (optional)
Tahini Yogurt Sauce
- ¼ cup greek yoghurt
- 2 Tbsp tahini
- ½ lemon (juice)
- Salt and pepper
Method
- Preheat the oven to 200 degrees fan bake.
- Cook the black rice as per packet instructions. Once the rice has cooked, drizzle with olive oil and lemon juice; season with salt.
- Add the cauliflower to a large roasting tray, drizzle with olive oil and season with spices (coriander, cumin and turmeric), salt and pepper. Roast until tender and crispy, approx. 25 – 30min.
- On a separate roasting tray, add onion slices, drizzle with olive oil and season with salt and pepper; toss well to coat each onion slice in oil. Roast until crispy, approx. 15 minutes.
- Meanwhile, prepare the yoghurt tahini sauce. Add all the ingredients into a small bowl and mix until smooth and creamy.
- When everything is ready, grab a large bowl, add the rice, cauliflower, onion, dates, pistachios, feta and herbs (reserve some pistachios, feta and herbs for the top); toss well to combine, then sprinkle over the reserved toppings. Serve topped with the yoghurt tahini sauce.
