This colourful salad makes perfect use of those in season ripe plums. We love to serve this with BBQ or grilled prawns, lamb kebabs or even sausages.
Prep time: 30 mins
Cook time: 20 mins
1 cup Organic black rice, rinsed in cold water
750ml vegetable stock
1 carrot, peeled, finely shredded
1 yellow capsicum, deseeded, finely sliced
1 red capsicum, deseeded, finely sliced
1 small red onion, peeled, finely sliced
2 celery stalks, finely sliced
6 plums, de-stoned, diced
6 radishes, thinly sliced
10g fresh Italian parsley, roughly chopped+
5g fresh dill or fennel, roughly chopped
For the dressing:
1 ½ tablespoon Pomegranate Molasses
1 tablespoon Red Wine vinegar
½ tablespoon Dijon mustard
½ tablespoon liquid honey
3 tablespoons olive oil
In a medium-sized saucepan bring the vegetable to a boil over high heat.
Add the rice, stir, and cover with a lid.
Reduce the heat to simmer and cook for 15-20 mins or until al dente.
Remove black rice from heat and drain, set aside to cool
Add the pomegranate molasses, vinegar, mustard, honey and olive oil to a small mixing bowl, season to taste and whisk to combine.
In a large mixing bowl add all the vegetables, plums, parsley, dill and cooled black rice.
Pour over the dressing and toss to coat.
Serve in a large bowl or platter