This is a lunch recipe that I always come back to. It’s delicious, healthy, and far removed from an ordinary lettuce-tomato-cucumber salad. The dressing is the best thing about it, but it all comes together so wonderfully I wouldn’t dream if migrating the dressing onto another salad. That said, I have switched some of the suggested ingredients for those that are easier or more convenient for me to assemble in the morning.
This recipe does need a bit of prep the day before (specifically, cooking the rice and broccoli) but you can do this in bulk so you have 2 – 3 days worth and then it’s super convenient to assemble.
You’ll probably have to tweak this to fit your serving size, but for about two portions you’ll need:
- 1 serving of wild or camargue rice (should say on the packet)
- 1 decent sized head of broccoli
- half a pepper
- handful of raisins
- 2 heaped tbsp peas
- one spring onion
- 3 tbsp tahini
- 1 tsp sea salt and black pepper to taste
- 2 tbsp lemon juice
- 1 tsp cider or red wine vinegar
- Cook the rice
- Cut the broccoli into bite sized florets and lightly steam (about 5 minutes worth; you still want it to be a bit al dente)
To make the dressing:
You can do this in advance if you like. When I’ve made it before, the dressing has the consistency of humous, but you can change this by mixing it slightly less to keep it a bit more runny.
Add the tahini, lemon juice, vinegar and sea salt together, and stir briskly to combine. You’ll see the vinegar and lemon juice cause the tahini to almost split, but don’t worry, keep stirring – it will come back together again. As soon as you’re happy with the consistency as a dressing stop stirring; or once you’ve got to the consistency of humous then I usually stop. This can still be mixed into the salad and is really nice when you come to a little clump of ingredients stuck together to the tahini humous dressing.
- Dice the pepper and slice the spring onion.
- Assemble your ingredients; the order doesn’t matter too much. Combine desired amounts of rice, broccoli, raisins, peas and pepper, then add the dressing in and you’re done!