Recipe

Chak Hao Salad

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Chak Hao Salad

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




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.

Step 5

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