Wild Rice Salad: giant grains of wild rice mixed with garden peas, roasted courgettes and smothered in a lemon, garlic and parsley dressing. Served with flaked salmon, pomegranate seeds and runny poached eggs
125guncooked giant wild riceI used Tilda giant wild rice
450mlboiling water
80gfrozen garden peas
1garlic clove finely chopped
15gfresh parsley chopped
0.5Juice of a lemon
1tablespoonrapeseed oil
200gsalmon2 fillets
1tbsp.olive oil
200gcourgette cut into triangles
Seasoning
2eggs poached
0.5pomegranate
Extra fresh parsley for serving
Instructions
Prepare the rice
Place the giant wild rice in a pan and add the water. Place a lid on the pan and simmer for 45 minutes or until the grains are cooked. Check occasionally and add more water if needed.
Whilst the rice is cooking prepare the dressing, salmon and courgettes.
Preparing the dressing
Finely chop the clove of garlic and roughly chop the fresh parsley. Bring the garlic and parsley together on the chopping board and chop together with the knife until mixed and minced together. Place the garlic and parsley in a small bowl then add the lemon juice and tablespoon of rapeseed oil and mix together. Set to one side. (Add more oil for a more parable consistency if desired)
(Tip: if you don’t like too much of a strong garlic flavour, fry the chopped garlic in oil for a minute or so, then drain and cool before adding to the dressing)
Preparing the salmon and courgettes
Pre heat the oven to 180 degrees
Drizzle salmon fillets with half a tablespoon of olive oil, season well and loosely wrap in foil. Chop the courgette into small triangles, place on one half of a baking tray and drizzle with half a tablespoon of olive oil and season. Place the wrapped salmon on the other side of the tray. Bake the salmon and courgette in the oven for 20 minutes.
Putting together the rice salad
Once the rice is cooked add the frozen peas and simmer for a further 3 minutes. Next drain the water off the rice and peas and then mix in the dressing.
Once the salmon and courgettes are cooked remove from the oven. Add the courgettes to the rice and mix. Flake the salmon and also add this to the rice and gently mix in.
Serve up the rice and salmon salad and set to one side whilst the eggs are prepared.
Poaching the eggs
Fill a large pan with water and bring to a rolling boil (the water must have reached boiling point for the eggs to poach properly). Crack each egg into a ramekin or small bowl. Turn the heat right down on the pan of water until its fairly still and not bubbling any more. Carefully add each egg to the water, getting the ramekin as close to the surface as possible (dropping from a height will break apart the egg white). Leave to cook for around 3 minutes. You can check if the yolks are cooked and still runny, by carefully removing with a slotted spoon and pressing gently with your finger tips on the top of the yolk. It should be firm but not hard. If its still a bit jelly-like leave in the water for a further minute or so.
(Tip: Poach the eggs in advanced then plunge into ice cold water to stop the cooking process. The eggs can be kept like this until you are ready serve. To reheat place back into a pan of boiling water for 30 seconds)
Serve
Serve the eggs on top of your salad along with a scattering of pomegranate seeds and freshly chopped parsley.