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This colourful rice salad recipe combines a plethora of tasty ingredients which all come together in perfect harmony. Cauliflower is roasted with saffron and cinnamon; pears are roasted in honey; kale is baked until crisp and a verdant zhoug dressing is tempered with creamy tahini. The Tilda Basmati and Wild Rice mix at the centre of this dish adds both texture and aromatic flavours.
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To begin, toast the saffron strands. Place a dry frying pan over a medium-high heat and add the saffron. Cook until gently toasted and aromatic, but do not allow to burn. Set aside a small pinch of the saffron to one side for the rice, and place the rest in a small bowl with a splash of water for the cauliflower
Bring a pan of water to the boil and add the cinnamon stick, the pinch of toasted saffron, and a pinch of salt. Add the rice blend and stir. Place a lid on the pan and cook according to packet instructions
Meanwhile, prepare the roasted cauliflower. In a saucepan set over a medium heat, melt the coconut oil and add the soaked saffron, (be careful as the wet saffron will make the oil spit a little) turmeric, ginger, garlic, chaat masala, fennel, cinnamon and a pinch of salt. Cook gently until aromatic and bubbling
When the rice is ready, drain well and spread out onto a tray or plate to allow to cool
7
Lower the oven to 160°C/gas mark 3. Line a baking tray with baking paper
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To prepare the pears, peel away stripes of the skin for a decorative finish and scoop out the core using a spoon. Whisk together the pomegranate molasses, verjus and honey, mix well with the pears and pour everything onto the baking tray. Bake until tender
To serve, layer up all of the salad elements, sprinkling with coriander, pomegranate seeds and parsley as you go. Finish with the kale crisps and serve
For over 40 years, Tilda Rice has been the go-to choice of rice aficionados from great grandmothers to great chefs. Tilda is made with love. From paddy to plate, we make sure that we pour all our love and energy into making the finest grains. We put taste above everything else and are obsessed with ensuring our consumers only get the very best.
Whether you call it 'fusion', 'global' or 'basically indescribable' is beside the point; Anna Hansen's food is without a doubt fresh and adventurous - you might even call it modern.
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Basmati and wild rice salad with saffron cauliflower, honey-roast pears and zhoug
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Basmati and wild rice salad with saffron cauliflower, honey-roast pears and zhoug
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