Caterer for the AFL Swans and former Masterchef contestant Courtney Roulston joins Food and Wine for some summer salad ideas.

Courtney made an Almond, Cranberry and Cauliflower Rice Salad. The recipe is as below:

RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 – 6 people

INGREDIENTS :

• 2 cups raw cauliflower, grated on the large side of a box grater
• ½ cup Coles sweetened dried cranberries
• ½ cup roasted almonds, chopped
• 1 cup Coles cooked red quinoa, cooled microwave pocket)
• 1 can lentils, drained
• ½ cup walnuts, chopped
• ½ cup pepita seeds
• ½ cup dried cranberries
• 1 cup flat leaf parsley, chopped
• 1 cup coriander, chopped

ADDITIONAL:

• These aren’t used in the recipe but I usually add these for extra flavour and texture
• 1x 250g Coles Black Rice Ready-to-eat Pouch
• 1/2 cup currants

DRESSING:

• ⅓ cup Cobram Estate Robust Extra Virgin Olive Oil
• Pinch sea salt
• Pinch pepper
• 1Tb honey
• 1/3 cup lemon juice
• Teaspoon sesame oil

METHOD :

• Place all the dressing ingredients in a small bowl, whisk and set aside.
• In a large bowl, place the grated cauliflower, black rice, lentils, quinoa, sesame seeds, walnuts, almonds, pepita seeds, cranberries, parsley and coriander. Mix well, and pour over the dressing, and toss to coat.
• Place the salad into a serving bowl and garnish with extra parsley leaves. Enjoy

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