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.
|1 cup||Wild rice (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|
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- Cook rice according to packet instructions.
- 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.
- 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.