Starting with the base of cooked brown rice and the gorgeous dressing, I then use whichever vegetables are fresh and best on the day. You could also add softly boiled eggs or slices of prosciutto to make a larger meal.
INGREDIENTS
Salad
1 cup long brown rice, rinsed and drained
olive oil
1 x 400 gram tin chickpeas, drained and rinsed
1 tablespoon Moroccan spice mix
300 gram bag broccolini, blanched
¼ cup pistachios, roughly chopped
assortment of any of the following vegetables: radishes, fennel, zucchini, cucumber, carrots, snow peas, tomatoes
Green goddess dressing
⅓ cup thick plain yoghurt
⅓ cup sour cream
flesh 1 avocado
¼ cup packed basil leaves
¾ teaspoon dried tarragon
2 cloves garlic, crushed
½ teaspoon ground cumin
2 tablespoons olive oil
1 tablespoon lemon juice
sea salt and ground pepper
METHOD
Cook the brown rice in boiling salted water for about 40 minutes or until cooked. The rice should still have a chewy texture. Drain well and set aside to cool.
Heat a little olive oil in a sauté pan and add the chickpeas. Cook over a high heat, tossing frequently until golden. Sprinkle over the spice mix and a pinch of sea salt and cook for another couple of minutes, tossing constantly. Set aside.
Dressing: Place all the ingredients in a food processor and process until smooth. Season with salt and pepper.
To serve: Spread half of the dressing on one side of a platter. Spoon the rice over the other half and drizzle with a little olive oil, salt and pepper.
Arrange all the vegetables over the top then scatter over the chickpeas and pistachios. Drizzle everything with olive oil, salt and pepper. Serves 4-6 depending on how many vegetables you use.
Pantry Note: Moroccan spice mix can be found in the spice section at supermarkets and good food stores.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.