This easy wild rice, dukkha egg and pomegranate salad is a wonderful side dish for barbecues, Christmas Day and other summer celebrations. This hearty salad pairs beautifully with a selection of meats.
Ingreadient:
- 2/3 cups (130g) wild rice
- 6 eggs
- ½ cup store-bought dukkha
- 1 cup baby mint leaves
- 1 cup baby coriander leaves
- 2 cups (60g) baby rocket leaves
- ½ cup (40g) toasted flaked almonds
- ¼ cup (35g) pomegranate seeds
- ¼ cup (35g) dried cranberries
- 1 x 400g can chickpeas, rinsed and drained
- 1 orange, rind finely grated and juiced
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
Direction:
- Place rice in a medium saucepan of boiling water. Bring to the boil, reduce heat to medium and cook for 40-45 minutes or until tender. Drain.
- Bring a small saucepan of water to the boil. Add eggs and simmer for 6 minutes for soft-boiled eggs. Drain and stand in cold water. Crack shells and gently peel. Place dukkha on a plate and roll the eggs in the dukkha. Set aside.
- Place rice, mint, coriander, rocket, almonds, pomegranate, cranberries and chickpeas in a large bowl and toss rice salad to combine. Place on a large platter.
- To make the dressing place the orange rind and juice, vinegar, oil, mustard, salt and pepper in a small bowl and whisk to combine.
- Drizzle the salad with dressing. Halve the eggs and place on top of the salad. Sprinkle with extra dukkah to serve.
