Method
Step 1
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Step 2
Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.
Step 3
Black rice: Place a pot on medium-high heat and add boiling water with a pinch of salt. Add the black rice and boil gently for 15-20 minutes until cooked but still slightly chewy. Drain and rinse with cold water.
Step 4
Bacon: Place a pan on medium-high heat and add a drizzle of olive oil. Lay the bacon slices down in the pan and cook for 1½ - 2 minutes a side until golden and crispy. Remove and drain on paper towels.
Step 5
Dressing: Mix together the garlic, lemon zest, HALF the lemon juice, cinnamon, honey and slowly whisk in the olive oil (1 tbsp for 4; ½ tbsp for 2). Add more lemon juice to taste.
Step 6
Salad: Combine the Swiss chard and carrot ribbons with the rice, add the dressing and mix through. Season to taste.
Step 7
Serve the salad topped with the crispy bacon and fresh coriander.