Whether you are entertaining for a crowd or cooking for one, The Two Raw Sisters' new cookbook Simple Fancy puts fruits and vegetables first, with 90 recipes using familiar, everyday whole-food ingredients packed with sweet and savoury flavours. Of this delicious substantial salad, they say: "Never underestimate the power of texture".
Ingredients
| ½ cup | black rice |
| 1¼ cups | water |
| 1 x 400g can | lentils, drained and rinsed |
| 1 cup | toasted pumpkin seeds |
| Large handful | herbs, roughly chopped |
| ½ | cucumber, thinly sliced |
| 1 | fennel bulb, trimmed and thinly sliced |
| 1 | avocado, flesh chopped into chunks |
| 1 tsp | sea salt |
Pomegranate ginger oil
| 1 | lemon, zest and juice |
| 3 Tbsp | extra virgin olive oil |
| 1 Tbsp | pomegranate molasses |
| 1 Tbsp | grated fresh ginger |
| Pinch | chilli flakes |
| Pinch | sea salt |
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Directions
- Place the black rice and water in a pot and bring to the boil. Reduce to a simmer and cook for 20–25 minutes. Remove from the heat and stir through the lentils. Set aside.
- For the pomegranate ginger oil: Place all the ingredients in a small bowl and stir to combine.
- To assemble the salad, place the black rice mix, pumpkin seeds, herbs, cucumber, fennel and avocado chunks in a bowl and sprinkle over the sea salt. Pour over the pomegranate ginger oil and gently toss everything together.
Edited extract from Simple Fancy: Inviting recipes for all eaters and occasions by the Two Raw Sisters. Photography © Kate Battersby and Margo Flanagan. RRP$45. Published by Allen & Unwin NZ
- Serves: 6
