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.

Prep:
15 minutes
Cook:
20 minutes
Serves:
2

Ingredients

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

Method

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 oruntil 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 andplace on high heat covered. Once it has come to the boil, reduce the heat to low and cook for afurther 20 mins still covered

Meanwhile, make the dressing. Heat a tablespoon of cooking oil in a pan and fry the garlic andcapers on a low heat till fragrant. Remove from the pan and drain on kitchen paper. Place in ascrew 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. Addthe fish, fennel and parsley and gently mix. Serve immediately