Summer loving

BLACK RICE & SALMON SALAD; SEE NEXT PAGE FOR RECIPE

BLACK RICE & SALMON SALAD

Black rice lends itself well to being used cold in salads. It is known sometimes as ‘forbidden rice’, and sometimes as ‘black venus rice’. It has a hard husk and a great bite to it.

SERVES 4

• 200g uncooked black rice
• 1 cucumber
• 1 green apple
• 1 shallot, finely chopped
• Squeeze of lemon juice
• 1 bunch of fresh dill, chopped
• 2 tbsp freshly chopped parsley
• 1 tbsp freshly chopped mint (optional)
• 150g hot-smoked salmon

DRESSING

• 2 tbsp white wine vinegar
• 4 tbsp good quality olive or rapeseed oil
• 1 tbsp honey
• 1 tbsp freshly squeezed lemon or lime juice (plus extra as needed)
• Salt and freshly ground black pepper

1. Rinse the black rice a few times, then bring to the boil in a large pan of water. Cook until al dente following the packet instructions. It can take about 30 minutes to cook, a bit like brown rice. Once cooked, rinse well to remove the excess colour. Set aside and leave to cool.