Wild rice and zucchini salad

Jason Oxenham

If you're back at work, then vibrant veges may be just what you need to help ease the transition from jandals to shoes. If you're still on holiday, these salads make a great lazy lunch, especially if you've got freshly caught fish, or a barbecue, close by. Either way, as the rest of summer stretches before us, I'm all about salads. This can be made vegan without the parmesan.

Ingredients

1 cup	Wild rice (Main)
2	Zucchini (Main)
1 Tbsp	Olive oil
1 pinch	Sea salt flakes
1 pinch	Chilli flakes
1	Lemon, zest and juice
2 Tbsp	Grated parmesan cheese
1 clove	Garlic, crushed
1 small bunch	Fresh parsley, chopped
¼ cup	Pecans, chopped

Directions

1. Cook rice according to packet instructions.
2. Chop the zucchini in half, and then into strips lengthways. Place in an oven tray and drizzle with a little olive oil, a pinch of sea salt, a pinch of chilli flakes, and about half the lemon zest and juice. Roast at about 200C for about 20 minutes.
3. Drain and rinse the rice and place in a bowl. Add the zucchini and any oil from the tray, add the parmesan, remaining lemon zest and juice, garlic, parsley and pecans. Toss and serve warm or cold.