Red Rice, Cauliflower and Smoked Fish Salad
The red rice may be substituted with your favourite rice or grain. Smoked fish adds a nice salty flavour.
Preheat oven to 180°C.
Place the cauliflower in a large oven tray and drizzle with 1 tablespoon of cooking oil.
Sprinkle over the spices, add salt and pepper to taste and place in preheated oven for 20 mins or until the cauliflower is beginning to brown at the edges.
Wash the rice well in several changes of cold water. Cover the rice with 3cm of cold water and place on high heat covered. Once it has come to the boil, reduce the heat to low and cook for a further 20 mins still covered.
Meanwhile, make the dressing. Heat a tablespoon of cooking oil in a pan and fry the garlic and capers on a low heat till fragrant. Remove from the pan and drain on kitchen paper. Place in a screw top jar, add the mustard, lemon juice and olive oil along with the crisped garlic and capers.
Shake well to combine.
To serve, mix the cauliflower with the cooked rice and the dressing, mixing well to combine. Add the fish, fennel and parsley and gently mix. Serve immediately.
1 cup Red rice
200 grams Smoked fish, skins and bones removed and gently flaked
1 Fennel bulb, sliced very finely with a mandolin or knife
Handful of Italian parsley, roughly chopped
Salt and pepper
15ml Cooking oil
120ml Olive oil
For the cauliflower:
1/2 Cauliflower, washed, florets removed, cut into similar sized florets
2 tablespoons Farro cumin
1 teaspoon Farro caraway seeds
For the dressing:
2 Garlic cloves, peeled and finely chopped
2 teaspoons Capers, rinsed well and drained
1 tablespoon Wholegrain mustard
Juice of 1 lemon