This is loosly based on an Anna Hansen (London's The Modern Pantry) recipe that's big on flavour and texture – a real crowd-pleaser. This recipe forms part of the February 23 meal planner created in partnership with New World.
Ingredients
| 100 g | Walnuts |
| 1 Tbsp | Icing sugar |
| 1 tsp | Cumin seeds |
| 1 cup | Black rice (Main) |
| 1 | Cinnamon stick |
| 1 | Turmeric root, thumb-sized piece |
| 1 | Red onion, thinly sliced |
| 2 Tbsp | Olive oil |
| 2 | Corn cobs, kernels only (Main) |
| ¼ cup | Red wine vinegar |
| 2 tsp | Smoked paprika |
| 1 cup | Chopped coriander |
| 1 | Avocado, diced |
| 1 bunch | Watercress, leaves picked |
| 100 g | Goat's feta |
Directions
- Mix the walnuts with icing sugar, cumin seeds and a tablespoon of water and bake at 180C for 20 minutes or until golden.
- Boil the rice with the cinnamon and turmeric in plenty of water for 35 minutes or until rice is tender. Drain, remove the cinnamon and turmeric and leave to cool.
- Fry the red onion in oil until brown. Remove the corn kernels from the cob by running a sharp knife down the length of the cob. Add the kernels to the frying pan and fry for a few minutes. Turn off the heat and add the vinegar, smoked paprika and cooked rice. Mix well to combine. Season with salt, pepper and extra vinegar, if required
- Place in a serving dish and gently fold in the coriander, avocado and watercress. Crumble over the walnuts and feta.