Peach, wild rice & hazelnut salad

Sophie Barclay

Ingredients

½ tsp	Fresh thyme, finely chopped
3	Peaches, or 4 (nectarines or apricots would also work) (Main)
⅔ cup	Wild rice
1 bunch	Rocket
½	Shallots, finely sliced
⅓ cup	Hazelnuts, crushed (Main)
2 Tbsp	Parsley, lightly chopped
1 pinch	Salt
1 to taste	Cracked black pepper
1 Tbsp	Olive oil
1	Cheese, Optional extra, macadamia nut cheese from the unbakery or your favourite goats cheese

Dressing

3 Tbsp	Olive oil
2 Tbsp	Apple cider vinegar (Main)
1 tsp	Maple syrup, or raw honey
1 Tbsp	Shallot, finely chopped
½ tsp	Crushed garlic
1 to taste	Chopped oregano leaves
1 pinch	Salt

Directions

1. Method:Place the peaches in a bowl with the shallot, thyme, pinch of salt, olive oil and cracked pepper.
2. You want to marinated & warm them lightly – we do this by placing them in the dehydrator for half an hour.
3. Alternatively you could place them in an oven on its lowest setting until warmed.
4. For the wild rice:This needs to be prepared 1- 2 days ahead if your spouting (see instructions below) otherwise if cooking do the following;
5. Rinse the rice well, bring 2 1/2 cups water to a boil.
6. Add the rice, then turn the heat down to a simmer, cover and cook until the water has been absorbed and the rice becomes tender, about 35-40 minutes.
7. Remove from heat and set aside to cool slightly.
8. Meanwhile, in a small bowl whisk together all ingredients for the dressing, set aside.
9. Place the wild rice, rocket, peaches and parsley in a large bowl, pour over the dressing and toss to combine.
10. Toss in the hazelnuts just before serving and crumb over the cheese if you're using.
11. Sprouting wild rice is actually called "blooming" (it doesn't technically sprout but rather blooms and becomes soft and chewy).
12. We love using wild rice in its bloomed or sprouted form, it is packed with nutritional goodies including protein, b vitamins and dietary fibre plus it is really sustaining.
13. Making Bloomed/Sprouted Wild Rice:Place wild rice in a bowl and submerge it with at least 1-2 cups filtered water.
14. Soak for 1-2 days, changing the water twice daily and rinsing well.
15. You'll know it's ready when some of the Rice has opened up or "blossomed", it will still be chewy.
16. Once it has bloomed, rinse it well in fresh water and let it dry a little before using.