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Riso Gallo’s Baby spinach, date, feta and black rice salad, by Chef Paul Gayler MBE

March 26, 2019

Riso Gallo’s Baby spinach, date, feta and black rice salad, by Chef Paul Gayler MBE

 

To my mind dates are underused far too much, except in the Middle East where they are revered. Their sweetness when paired with a salty ingredient like feta work so well together.

This salad is a great favourite of mine; it is an excellent way to start a meal.

Venere black rice is often known also as purple rice.

Serves 4

Ingredients:

  • 75g walnuts, lightly toasted, chopped
  • 200g baby spinach leaves, well washed
  • 1 medium red onion, peeled, thinly sliced
  • 120g good quality ready to eat dates
  • 75g feta cheese
  • 150g VENERE RICE
  • 1 small red chili, deseeded, finely chopped

For the mint-cumin dressing

  • 3tb white wine vinegar
  • 6tb olive oil
  • 1tb fresh lemon juice
  • Handful of roughly torn mint leaves
  • Sea salt, good pinch of ground cumin

Method:

  • Place the venere rice in a small pan, add 350ml water and bring to the boil.
  • Reduce the heat to a simmer, cook for 25-30 minutes until just tender
  • Drain in a colander and allow to cool.
  • To make the dressing…
  • Place all the ingredients, except the mint leaves, in a bowl, whisk together, add the torn mint leaves, season to taste season to taste.
  • To prepare the salad, place the spinach leaves in a bowl, add the dates, cooked black rice , chili ,red onions and walnuts and season lightly with salt and pepper
  • Add enough dressing and toss gently together
  • Dress in a salad bowl, then grate the feta over the salad liberally then serve.

 

For more information and recipes from Riso Gallo click here

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