Two Raw Sisters: Grains, cucumber, herbs and pomegranate ginger oil

Photo / Kate Battersby, Margo Flanagan

Whether you are entertaining for a crowd or cooking for one, The Two Raw Sisters' new cookbook Simple Fancy puts fruits and vegetables first, with 90 recipes using familiar, everyday whole-food ingredients packed with sweet and savoury flavours. Of this delicious substantial salad, they say: "Never underestimate the power of texture".

Ingredients

½ cup	black rice
1¼ cups	water
1 x 400g can	lentils, drained and rinsed
1 cup	toasted pumpkin seeds
Large handful	herbs, roughly chopped
½	cucumber, thinly sliced
1	fennel bulb, trimmed and thinly sliced
1	avocado, flesh chopped into chunks
1 tsp	sea salt

Pomegranate ginger oil

1	lemon, zest and juice
3 Tbsp	extra virgin olive oil
1 Tbsp	pomegranate molasses
1 Tbsp	grated fresh ginger
Pinch	chilli flakes
Pinch	sea salt

Directions

1. Place the black rice and water in a pot and bring to the boil. Reduce to a simmer and cook for 20–25 minutes. Remove from the heat and stir through the lentils. Set aside.
2. For the pomegranate ginger oil: Place all the ingredients in a small bowl and stir to combine.
3. To assemble the salad, place the black rice mix, pumpkin seeds, herbs, cucumber, fennel and avocado chunks in a bowl and sprinkle over the sea salt. Pour over the pomegranate ginger oil and gently toss everything together.

Edited extract from Simple Fancy: Inviting recipes for all eaters and occasions by the Two Raw Sisters. Photography © Kate Battersby and Margo Flanagan. RRP$45. Published by Allen & Unwin NZ

1. Serves: 6