Wild Rice Salad

For the salad:

• 250g wild rice 

• Pinch of salt

• 20g sliced almonds

• 60g pomegranate seeds

• 8g bunch or 2 tbsp parsley leaves, chopped

• 15g bunch or 4 tbsp chives, chopped

• 20g rocket

• Few pinches of freshly ground black pepper

for the dressing:

• 1/2 garlic clove

• 1 and 1/2 tbsp fresh lemon juice

• 2 tsp white wine vinegar

• 1/4 tsp curry powder

• 1/4 cup olive oil

• salt and pepper, to season

For the salad:

Pre-heat the oven to 180C/350F/Gas mark 4.

Cook the wild rice in a small saucepan filled with boiling and lightly salted water until tender, for approximately 35-45 minutes. Drain and spread it out to let it cool.

Scatter the sliced almonds on a baking sheet and pop in the oven to toast, tossing halfway through until golden brown, around 8-10 minutes. Let cool.

In a mixing bowl, combine the cooled wild rice and almonds with the pomegranate seeds, parsley, chives, rocket and pepper. Stir in the dressing (see method below) until salad is fully covered, and serve.

For the dressing:

Whisk the garlic, lemon juice, white wine vinegar and curry powder in a small bowl to combine. Whisking constantly, gradually add the olive oil, and season with salt and pepper.