Wild Rice, Dukkah Eggs and Pomegranate Salad
Organisation: Australian Eggs
Preparation: 20 mins
Cooking time: 1 hour (approx)
Serves: 4
Type of recipe: healthy, main meal, vegetarian
Recipe
Ingredients
Salad
- 2/3 cups (130g) wild rice
- 6 eggs
- 1/2 cup store-bought dukkha
- 1 cup baby mint leaves
- 1 cup baby coriander leaves
- 2 cups (60g) baby rocket leaves
- 1/2 cup (40g) toasted flaked almonds
- 1/4 cup (35g) pomegranate seeds
- 1/4 cup (35g) dried cranberries
- 1 x 400g can chickpeas, rinsed and drained
Orange Dressing:
- 1 orange, rind finely grated and juiced
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
Method
Salad:
- Place rice in a medium saucepan of boiling water. Bring to the boil, reduce heat to medium and cook for 40-45 minutes or until tender. Drain.
- Bring a small saucepan of water to the boil. Add eggs and simmer for 6 minutes for soft-boiled eggs. Drain and stand in cold water. Crack shells and gently peel. Place dukkha on a plate and roll the eggs in the dukkha. Set aside.
- Place rice, mint, coriander, rocket, almonds, pomegranate, cranberries and chickpeas in a large bowl and toss to combine. Place on a large platter
Orange Dressing:
- To make the dressing place the orange rind and juice, vinegar, oil, mustard, salt and pepper in a small bowl and whisk to combine.
- Drizzle the salad with dressing. Halve the eggs and place on top of the salad. Sprinkle with extra dukkah to serve.
Nutrition Information
per serve (4)
| Energy | 1500kJ |
| Protein | 15g |
| Total fat | 19g |
| Saturated Fat | 3g |
| Total carbohydrate | 28g |
| Sodium | 184mg |
| Fibre | 9g |
| Carbohydrate exchanges: 2 |
