Basmati and Wild Rice Salad
- Serves 4
Toasted Saffron (For the rice and the roasted cauliflower)
- 1 tsp saffron
Spiced Basmati and Wild Rice
- 100g Tilda Easy Cook Basmati & Wild Rice
- 1 cinnamon stick
- 1 pinch of salt
Saffron and Cinnamon-Roasted Cauliflower
- 100g of coconut oil
- 1 tsp turmeric, minced
- 1 tsp ginger, minced
- 1 garlic clove, large, minced
- 1 tsp fennel seeds
- 2 tsp cinnamon
- 1 cauliflower, cut into florets and stalk sliced
- 4 pears, halved
- 1 tbsp of pomegranate molasses
- 2 tbsp of verjuice
- 50g of honey, preferably Manuka
- 25g of coriander
- 15g of parsley
- 2 green chillies, deseeded
- 1/4 tsp ground cumin
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/2 tsp salt
- 2 garlic cloves, peeled
- 30ml of extra virgin olive oil
- 30ml of water
- 1 tbsp of sherry vinegar
- 50g of kale, washed
- Olive oil
- Chaat masala
Lemon and Tahini Cream
- 60g of tahini
- 75ml of water
- 1/2 lemon, juiced
- 1 handful of pomegranate seeds
- 1 handful of chopped flat-leaf parsley
- 1 handful of chopped coriander
To begin, toast the saffron strands. Place a dry frying pan over a medium-high heat and add the saffron. Cook until gently toasted and aromatic, but do not allow to burn. Set aside a small pinch of the saffron to one side for the rice, and place the rest in a small bowl with a splash of water for the cauliflower.
Bring a pan of water to the boil and add the cinnamon stick, the pinch of toasted saffron, and a pinch of salt. Add the rice blend and stir. Place a lid on the pan and cook according to packet instructions.
Preheat the oven to 200°C/gas mark 6.
Meanwhile, prepare the roasted cauliflower. In a saucepan set over a medium heat, melt the coconut oil and add the soaked saffron, (be careful as the wet saffron will make the oil spit a little) turmeric, ginger, garlic, chaat masala, fennel, cinnamon and a pinch of salt. Cook gently until aromatic and bubbling.
Coat the cauliflower well with the mixture, place in a baking tray and roast for about 8 minutes, or until caramelised all over. Reserve to one side.
When the rice is ready, drain well and spread out onto a tray or plate to allow to cool.
Lower the oven to 160°C/gas mark 3. Line a baking tray with baking paper.
To prepare the pears, peel away stripes of the skin for a decorative finish and scoop out the core using a spoon. Whisk together the pomegranate molasses, verjuice and honey, mix well with the pears and pour everything onto the baking tray. Bake until tender.
To prepare the zhoug, simply place all the ingredients in a food processor and pulse together to form a fairly smooth paste.
To prepare the kale crisps, sprinkle the kale with oil, chaat masala and salt. Bake in the oven with the pears for 5–10 minutes, or until crisp.
For the lemon and tahini cream, simply whisk together all of the ingredients and adjust the seasoning to taste.
To serve, layer up all of the salad elements, sprinkling with coriander, pomegranate seeds and parsley as you go. Finish with the kale crisps and serve.