Super Summer Salad

 

I made this salad for a dinner party last weekend assuming we’d have a typical BBQ dinner. We didn’t, we actually ate wonderful Paella, not exactly a good match to my salad. Nobody seamed to mind however and everybody dug in, young and old. We had a wonderful time sitting outside, eating this wonderful food, drinking sparkling Shiraz and enjoying good company. It really made me appreciate everything summer has to offer and even I didn’t want it to end – at least not on that night.

Inspired by “Wild rice salad” from “The GreatAussie Barbie Cookbook” by Kim Terakes

Serves 8 as a side dish

Ingredients

  • 1/2 cup wild rice
  • 1/2 cup spelt berries (brown rice and quinoa are a good gluten-free alternative)
  • 3/4 cups pine nuts, slightly toasted
  • 1/2 cup dried currants
  • 1 cup cooked chick peas
  • 2 fresh corns on the cob
  • 1 red pepper
  • 1 yellow pepper
  • 5 mini zucchini, or 2 medium ones
  • 4 spring onions
  • 1 clove garlic
  • 1 cup coriander leaves
  • 1/4 cup fresh lemon juice
  • 1/3 cup olive oil
  • 1/4 cup white wine
  • 2 teaspoons sea salt
  • freshly ground pepper

Method

Heat white wine in a small pan without boiling. Remove from stove and add to currants. Let sit for 30 min.

Bring 3 cups of water to boiling, add wild rice, reduce heat and let simmer, covered, for 30-40 minutes or until rice has opened up. Drain.

Bring another 3 cups of water to boiling, add spelt berries and simmer, covered, for 45 minutes or until cooked but retaining a pleasant chewiness. Drain.

Remove husks from corn, add cobs to yet another pot, cover with water and bring to a boil. Reduce heat and simmer for 10 minutes or until you can smell the corn. Remove from pot and let cool.

In the meantime, cut red and yellow peppers in half, remove stem and seeds and cut into 1/3″ (1 cm) squares.

Slice mini zucchinis into thin rounds. If using regular zucchinis, cut them in half or quarters lengthwise first.

Thinly slice spring onions into rounds and finely chop garlic.

Coarsely chop coriander leaves.

When corn cobs are cool enough to handle, stand them up inside a large salad bowl and slice kernels off lengthwise. This way you won’t be chasing the kernels around your kitchen counter and floor.

Place all vegetables, chick peas and herbs, except garlic, in salad bowl and add cooked grains. Strain currants, add them to the salad and discard wine.

In a small bowl, whisk together lemon juice, olive oil, minced garlic, sea salt and fresh pepper. Pour over salad and toss well.

Yum!

1 Response to “Super Summer Salad”


  • It was a great night. This salad is so tasty and almost a meal on it’s own – perfect for the hot weather when you don’t want something too heavy. I’m out tonight and giving it a go. Leanne.

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