< Back to the COOK Book

 

Wild Rice Salad with Ginger and Lime Dressing

PREP: 15 MINUTES COOK: 20-45 MINUTES SERVES 6-8

 

A salad you could happily eat on its own, with its kaleidoscope of flavours and textures. The wild rice (not actually a rice, but a grain!) has a lovely nutty taste and firm texture that contrasts with the soft, sweet melon. Add in crunchy radishes and creamy feta, and give it all a boost with a bold and zesty dressing, and you have a salad that doesn’t hold back. The dressing is fabulous on any salad.

Ingredients:

  • 150g (5½oz) wild rice or wild rice mix (ready-cooked rice mixes make this very quick and easy)

  • 100g (3½oz) radishes, sliced

  • 100g (3½oz) feta cheese, crumbled

  • ¼ small watermelon or cantaloupe melon, total weight 300g (10½oz), cut into small chunks

  • 30g (1oz) dried cranberries

  • juice of 1 lime

  • 4cm (1½ inch) piece of fresh root ginger, peeled and grated

  • ½ garlic clove, crushed

  • 1 teaspoon honey

  • 4 tablespoons rapeseed oil

  • 70g (2½oz) mixed nuts and seeds, toasted

  • 100g (3½oz) mixed salad leaves

  • salt and pepper

 

Method:

STEP 1: Cook the rice according to the packet instructions.

STEP 2: Drain in a sieve and cool under cold running water.

STEP 3: Tip the rice into a large mixing bowl.

STEP 4: Add the radishes, feta, watermelon or melon and cranberries.

STEP 5: In a small bowl, whisk together the lime juice, ginger, garlic, honey and oil.

STEP 6: Season to taste and whisk again. Pour the dressing over the wild rice salad.

STEP 7: Add the nuts, seeds and mixed salad leaves, then toss again. Transfer to a serving bowl or platter.

 

This is great as part of a summer barbecue or with a slow roast.