Spring is here - time for something cooler to eat. I love this combination of textures and taste. Herbs and spices are wonderfully cleansing and supporting of our systems. This salad holds it own for lunch the next day - fabulous on its' own or wrapped in a tortilla.
Ingredients
1 cup black rice
1 avocado, ripe, peeled and chopped
1 Granny smith/Pink lady apple, peeled and finely diced
3 Shallots, finely chopped
1 Long green chilli, finely chopped
½ bunch coriander leaves, coarsely chopped
1-2 tbsps lemon juice
2 tbsps olive oil
4 skinless snapper fillets,
½ tsp each of dried cumin, chilli, paprika, ground oregano, coriander leaves or 2 tsp of a good quality Mexican spice mix
100g rocket or baby spinach
To make:
Cook the rice following absorption packet directions, remove from the heat and set aside to stand 5 minutes. Spoon rice into a colander. Refresh rice in cold water, set aside in colander to drain really well. Transfer to a large bowl.
Combine the avocado, apple, onions, chilli, coriander, lemon juice to taste, rocket and 1 tablespoon olive oil in a bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.
Combine remaining oil and spices in a large bowl, add fish and toss to coat. Season with salt and pepper.
Heat a large non-stick frying pan over medium heat. Cook fish, in two batches, for about 2 minutes each side or until cooked through. Stand, covered with foil for 5 minutes.
Variations:
Fish Tortillas: Wrap salad and fish (slice fillets lengthwise before coating in spices) in a warmed multigrain tortilla.
Chicken and rice salad: Replace fish with chicken, use the spices above or you could slice a lemon thinly instead of the spices and marinate the chicken with the oil and lemon for an hour before cooking.
Vegetarian - Add some pepitas and sunflower seeds for some protein and crunch.
1 cup black rice
1 avocado, ripe, peeled and chopped
1 Granny smith/Pink lady apple, peeled and finely diced
3 Shallots, finely chopped
1 Long green chilli, finely chopped
½ bunch coriander leaves, coarsely chopped
1-2 tbsps lemon juice
2 tbsps olive oil
4 skinless snapper fillets,
½ tsp each of dried cumin, chilli, paprika, ground oregano, coriander leaves or 2 tsp of a good quality Mexican spice mix
100g rocket or baby spinach
To make:
Cook the rice following absorption packet directions, remove from the heat and set aside to stand 5 minutes. Spoon rice into a colander. Refresh rice in cold water, set aside in colander to drain really well. Transfer to a large bowl.
Combine the avocado, apple, onions, chilli, coriander, lemon juice to taste, rocket and 1 tablespoon olive oil in a bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.
Combine remaining oil and spices in a large bowl, add fish and toss to coat. Season with salt and pepper.
Heat a large non-stick frying pan over medium heat. Cook fish, in two batches, for about 2 minutes each side or until cooked through. Stand, covered with foil for 5 minutes.
Variations:
Fish Tortillas: Wrap salad and fish (slice fillets lengthwise before coating in spices) in a warmed multigrain tortilla.
Chicken and rice salad: Replace fish with chicken, use the spices above or you could slice a lemon thinly instead of the spices and marinate the chicken with the oil and lemon for an hour before cooking.
Vegetarian - Add some pepitas and sunflower seeds for some protein and crunch.
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