Warm Spiced Rice Salad with Fried Cauliflower and Broccoli
This warm rice and vegetable salad by Alex Herbert is transformed into a hearty meal with a dollop of harissa yoghurt.
1 3/4 cups (350g) brown rice
1/2 head broccoli, cut into florets
1/2 head cauliflower, cut into florets
1/4 cup (60ml) olive oil, plus extra to drizzle
1 onion, finely chopped
1 garlic clove, finely chopped
1/2 tsp black mustard seeds
1/2 bunch each mint, coriander, flat-leaf parsley, leaves picked
1/2 bunch spring onions, white and light green parts thinly sliced
Juice of 1/2 lemon
100g thick Greek-style yoghurt
1 tbs harissa
Cook rice according to packet instructions or until tender. Bring a saucepan of salted water to the boil and blanch the broccoli and cauliflower for 2 minutes or until tender. Drain and set aside.
Heat oil in a large frypan over medium heat. Cook the onion for 3-4 minutes until softened. Add the garlic and mustard seeds, and cook for a further 1-2 minutes until fragrant. Add the cauliflower and broccoli, increase heat to medium-high and cook for 3-4 minutes until browned.
Transfer broccoli and cauliflower mixture to a bowl with the rice, herbs and spring onion, then season and toss to combine. Squeeze over the lemon juice and drizzle over extra oil.
Combine the yoghurt and harissa, then serve with the warm salad.
For more recipes like this go to The Journal.
Recipe from delicious.