Black Rice & Cauliflower Salad with Crunchy Turmeric Nut Dressing

Name: Black Rice & Cauliflower Salad Crunchy Turmeric Nuts Dressing
Prep time: 15 min
Cook time: 30 min
Ingredients: 200 g wild rice (or cooked rice from my spiced black rice recipe); 50 g raisins; 300 g cauliflower (finely chopped, no bigger than bitesized); 6 radishes (finely sliced); 170 g 1 cup red cabbage, finely sliced and chopped; 1/2 tin black lentils (drained); 1 handful mint leaves (roughly chopped); 1 handful coriander leaves (roughly chopped); 60 ml extra virgin olive oil (more to make a dressing); 1½ tsp raw honey ((to your taste) ); 40 g sliced almonds; 60 g pecan nuts; 1 teaspoon turmeric; 1 small red onion (very finely chopped); 1 lime (juice and zest)

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Crazy delicious chewy black rice, crunchy cauliflower and the most delicious nutty spiced honey-fried almond dressing!

YES! Because I am surrounded by lots of delicious food most of the time, I love it when a dish can still make me go, OH DOUBLE YES! This is one of those dishes! A vibrant, nutty salad with a crunchy and very moorish Indian vibe spiced dressing.

It’s what dream salads are made of!

This gut-loving salad is full of fibre, plant-protein and flavour. The salad keeps well (all parts separately) in the fridge for 3-4 days, making it the perfect, make-ahead salad.

A note on black rice

You can follow the recipe for the black rice as below OR you can make a batch of this Spiced Black Rice

Black Rice & Cauliflower Salad Crunchy Turmeric Nuts Dressing

This gut-loving salad is full of flavour!

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Prep Time 15

Cook Time 30

Diet Fibre Rich Starter, Gluten-free, High Plant-protein, High-fibre, Vegan

Servings people

Ingredients

200 g wild rice or cooked rice from my spiced black rice recipe
50 g raisins
300 g cauliflower finely chopped, no bigger than bitesized
6 radishes finely sliced
170 g 1 cup red cabbage, finely sliced and chopped
1/2 tin black lentils drained
1 handful mint leaves roughly chopped
1 handful coriander leaves roughly chopped

Bombay Dressing

60 ml extra virgin olive oil more to make a dressing
1½ tsp raw honey (to your taste)
40 g sliced almonds
60 g pecan nuts
1 teaspoon turmeric
1 small red onion very finely chopped
1 lime juice and zest

Instructions

Cook the rice in salted simmering water, until soft but chewy, it will take about 30 minutes, turn off the heat and steam the rice with lid on for 10 minutes. Drain the rice of any remaining liquid and tip the rice onto a large plate and season with olive oil, salt and pepper, set aside.
To make the dressing, pour the olive oil in a non-stick frying pan on a lowish heat, add the nuts, the honey the turmeric and season generously with salt and pepper, cook, stirring, for 5-7 minutes, until the nuts turn a fabulous yellow colour and start to be crunchy. Lift the nuts with a slotted spoon onto a plate, set aside.
Add the raisins to the oil, heat gently until the raisins 'puff up', transfer to a second plate. Now add the finely chopped red onions to the oil, season generously with salt and pepper and cook until golden and soft.
Tip the soft onions and the oil into a jug and season with lime zest and juice to taste - this will be the dressing, so make sure you like the taste, adding more olive, if needed, to ensure the dressing is scoop-able as a dressing.
Layering the salad: Onto a pretty serving platter, add the rice, followed by the lentils, toss well to incorporate it all together. Now add the cauliflower followed by the cabbage. Dress the salad at this stage with 1/2 the dressing.
Now add the raisins, nuts, herbs and finally the rest of the dressing - enjoy!

Tried this recipe?Let us know how it was by tagging @adreskitchen on Instagram!