This is one of assortments go-to salads, you can serve it as a main or serve it alongside almost anything. It can really do no wrong! It’s the perfect salad to take to a BBQ or make extra and have leftovers for lunch the next day, as it’s not the type of salad that goes soggy.
This Week
2 Dec - 8 Dec
Black Rice Salad with Cauliflower, Pistachios, Dates and Feta
- Under 1 hour
- 4
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Meal Prep Guide
Pre-cook the black rice and drizzle in olive oil and lemon juice (allow to cool and store in an airtight container in the fridge)
Cut 1 head of cauliflower into bite sized florets (store in an airtight container in the fridge)
Make the yoghurt tahini sauce (store in an airtight container in the fridge)
Ingredients
- ¼ cup greek yoghurt (coconut yoghurt if DF)
- 2 Tbsp tahini
- ½ lemon (juice)
- Salt and pepper
Method
- Place yoghurt, tahini, lemon juice, salt and pepper into a small bowl, mix well until the sauce is a smooth creamy consistency.
Tips
- Black rice is a great grain to use in salads, it has a chewy, nutty texture and can hold up against the other components in the salad. It is sometimes called forbidden rice and can be found at refillery stores. However if you can’t get your hands on any you can swap it for brown rice or quinoa.
- Black rice is meant to be nuttier and chewier than white rice so you can be assured that the texture of rice is correct.
- Make sure to give the cauliflower and onion enough space on their tray (ie give each floret a little breathing space from their neighbour) this allows the vegetables to get golden and charred in places and avoids them ‘steaming.’
Shortcuts
Vegetables
- Swap cauliflower for roasted pumpkin, carrots, sweet potato either individually or a combo. Another delicious combo is broccoli and zucchini.
Protein
- For added protein add crispy chickpeas or 1 cup of cooked lentils (or 1 can rinse and drained)
Other
- Swap black rice for brown rice or quinoa.
- Swap pistachios for almonds, pine nuts or even cashews.
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 (coconut yoghurt if DF)
- 2 Tbsp tahini
- ½ lemon (juice)
- Salt and pepper
Method
- Preheat the oven to 200 degrees fan bake.
- Cook the rice as per packet instructions. Once the rice has cooked, drizzle over olive oil, lemon juice and season with salt.
- Add cauliflower to a large roasting tray, season with spices (coriander, cumin and turmeric), salt and pepper; drizzle with olive oil. Once the oven has reached temperature, pop into the over and roast for 25-30 minutes or until tender and crispy.
- On a separate roasting tray, add onion slices, season with salt and pepper and drizzle with olive oil; toss well coating each onion slice in oil. Roast for 15 minutes or until cooked and crispy.
- Place yoghurt, tahini, lemon juice, salt and pepper into a small bowl, mix well until the sauce is a smooth and creamy consistency.
- When everything is ready, grab a large bowl or platter. Layer ½ of the rice, cauliflower, onion, nuts, dates, feta and herbs, repeat twice and serve with the yoghurt tahini sauce on the side or dolloped on top.
Variations
Vegetables
- Swap cauliflower for roasted pumpkin, carrots, sweet potato either individually or a combo. Another delicious combo is broccoli and zucchini.
Protein
- For added protein add crispy chickpeas or 1 cup of cooked lentils (or 1 can rinse and drained)
Other
- Swap black rice for brown rice or quinoa.
- Swap pistachios for almonds, pine nuts or even cashews.
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