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QUINOA, RED RICE AND BLACK LENTIL SALAD WITH SPICY CAULIFLOWER
200g quinoa
200g red rice, rinsed
150g black lentils, rinsed
100ml olive oil and 3 tbsp extra
2 brown onions, thinly sliced
100g dried cranberries
1 orange, zested and juiced
1 tsp ground cumin
1 tsp ground coriander
¼ cup plain flour
½ cauliflower, broken into small florets
200g pistachio nuts, roughly chopped
1 cup fresh coriander leaves, roughly chopped
1 cup fresh mint leaves, roughly chopped
For the dressing
1 lemon, juiced
¼-½ cup extra virgin olive oil
1 garlic clove, crushed
Salt and pepper
Cook quinoa in a medium pot of boiling, lightly salted water for 12-14 minutes until just tender. Drain and set aside. Cook red rice and lentils in a large pot of boiling, lightly salted water for 20 minutes. Drain and set aside. Heat frying pan, add 100 millilitres of oil and onions, cook over low heat for 10 minutes until well caramelised. Soak cranberries in orange juice for 10 minutes until plump. Mix cumin, coriander and flour in a small bowl. Toss cauliflower in flour mix. Heat three tablespoons of oil in a large frying pan, add cauliflower and fry over low heat for 10 minutes, until soft. Toss with drained quinoa, rice and lentils. Add caramelised onions, with any extra oil from the pan. Add cranberries with orange juice, pistachios and fresh herbs. Make dressing with lemon juice, olive oil, garlic, salt and pepper. Whisk well to combine, taste and adjust if necessary. Add to salad and mix well.
Serves 4
GRILLED SWEET CORN SALAD WITH BLACK BEANS AND ALMONDS
This salad, with Mexican hints, is delicious on its own or with barbecued meats.
1 cup black beans, soaked overnight
2 small red onions
2 limes, juiced
1 orange, juiced
3 sweet corn cobs, husks on
2 eschalots, thinly sliced
2 cloves garlic, finely chopped
1 green chilli, finely chopped
½ cup olive oil
Salt and pepper
100g smoked almonds, roughly chopped
400g punnet mixed heirloom cherry tomatoes
1 avocado, peeled and chopped into large chunks
Handful coriander leaves, washed and dried
Handful mint leaves, washed and dried
Cook beans in plenty of water for about 60 minutes, or until tender. Drain and set aside. Peel and slice onion thinly. Pour over boiling water to cover for 10 minutes. Drain, then marinate in lime and orange juice for an hour. Heat a barbecue hot plate to high and cook corn in the husk, turning to colour evenly, for 30 minutes. Remove and cool. Peel husks and slice kernels off the cob. Place kernels in a mixing bowl, discard cobs and husks. Fry eschalots until crispy. Drain on paper towel. Drain pickled onions, reserving a little juice. Make a dressing with reserved juice, garlic and chilli. Whisk in as much olive oil as needed. Season with salt and pepper. Add beans, onions, eschalots, almonds, tomatoes, avocado and herbs to corn kernels with dressing, mix and serve.
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