We were so chuffed to be asked to create a recipe for a follower!!! ‘Something with red rice’…was the request and it is my first time working with it so I went for a seasonal approach. Summer squash is to die for – lush colours, sweet, crunchy and best eaten raw…in my opinion. So fresh!
Prepare the following ingredients:
1 cup of red rice, cooked as to packed instructions (1 cup rice to 2 cups water for absorption method)
Yellow and Green squash (zucchini) , sliced into small thin pieces
1/4 cup cranberries
1/4 cup pepitas
Dill, large handful picked into shreds
2 tbs extra virgin olive oil
1 lemon, juice of whole
Season to taste with S & P
lemon, juice of half
olive oil, aprox 3 tbs
white wine vinegar, aprox 3tbs
dill, small handful
- In a bowl place to cooked rice, olive oil, lemon juice, and light seasoning. Mix to cover and then stir through remaining ingredients.
- In a food processor place avocado, lemon juice, good splash of oil & vinegar, cracked pepper and blitz. Continue adding oil & vinegar in equal parts until you have a thick dressing. ***Similar consistency to Caesar dressing
- Assemble the salad and dressing on a platter, garnish with fresh pomegranate and nom!