Basmati and Wild Rice Salad
- Serves 4
Basmati and wild rice salad with saffron cauliflower, honey-roast pears and zhoug by Anna Hansen.
Recipe courtesy of www.greatbritishchefs.com
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
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.