Recipe

Chak Hao Salad

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Black rice topped with roast veggies, drizzled with a mustard dressing & fresh parsley.

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serves 2

½
2
½
½
¾ cup
1 tsp
½
½ clove
5g
20g

serves 4

1
4
1
1
1½ cups
2 tsp
1
1 clove
10g
40g

ingredients

butternut – dice (1½cm) skin on
courgettes – slice at an angle (1cm)
bell pepper – deseed & dice (1½cm)
red onion – peel & chop finely
black rice
Dijon mustard
lemon – zest & juice
garlic – peel, grate finely & chop
parsley – chop leaves finely
almonds – chop roughly
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

Ingredients to serve 2

½ x butternut – dice (1½cm) skin on
2 x courgettes – slice at an angle (1cm)
½ x bell pepper – deseed & dice (1½cm)
½ x red onion – peel & chop finely
¾ cup x black rice
1 tsp x Dijon mustard
½ x lemon – zest & juice
½ clove x garlic – peel, grate finely & chop
5g x parsley – chop leaves finely
20g x almonds – chop roughly
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

Ingredients to serve 4

1 x butternut – dice (1½cm) skin on
4 x courgettes – slice at an angle (1cm)
1 x bell pepper – deseed & dice (1½cm)
1 x red onion – peel & chop finely
1½ cups x black rice
2 tsp x Dijon mustard
1 x lemon – zest & juice
1 clove x garlic – peel, grate finely & chop
10g x parsley – chop leaves finely
40g x almonds – chop roughly
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Roast veggies: Place the butternut, courgettes, bell pepper and red onion wedges on a tin foil lined baking tray. Drizzle with olive oil, season with salt and pepper then mix and arrange in a single layer. Make sure not to overcrowd the tray (rather use two trays). Roast for 35 minutes until golden and cooked.

Step 3

Black rice: Place a pot on medium-high heat and add boiling water (2½ cups for 4; 1¾ cups for 2) with a pinch of salt. Add the black rice and boil gently for 15-20 minutes until cooked but still slightly chewy. Drain.

Step 4

Mustard dressing: Mix together the Dijon mustard, zest and juice of the lemon, garlic and HALF the parsley. Whisk in the olive oil (4 tbsp for 4; 2 tbsp for 2) and season with salt and pepper.