Recipe

Chak Hao Salad

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Chak Hao Salad

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


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Ingredients to serve 2

  • ½ x butternut – dice (1½cm) skin on
  • 2 x baby marrows – 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 baby marrows – 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

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 200°C. Bring a pot of salted water to the boil for use in step 2.

Washing Instruction

Wash your hands, butternut, baby marrows, bell pepper and lemon well. Rinse your parsley thoroughly and drain on paper towel.

Gino's Tip

In ancient China, it’s said that black rice was considered so unique and nutritious that it was forbidden for all but royalty.

Step 1 - Roast Veggies

Place the butternut, baby marrows, 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 2 - 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 3 - 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.

To Serve

Serve the black rice mixed through the roast veggies, drizzle over the mustard dressing and top with almonds and the rest of the parsley.

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