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Tuesday, March 20, 2018

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Relax while grazing summertime salads

Dazz Switalla
Flavour Secrets
No.1 The Strand Chef

Finally summer has arrived and a more casual relaxed holiday mood takes hold, effecting everything in your life.

The heat slows you down and you increasingly opt to eat more fresh salads, by themselves or as part of a sandwich or wrap.

A bowl of salad in the fridge makes for great summer grazing. There are a variety of salads at the supermarket but often they lack the inspiration or the flavour of your own salad made from scratch.

Vegetable intake can often be increased by going green, as it were, and feasting on the season’s favourite produce.

This week I’m using long grain basmati rice as a base and adding some pea shoots, peas and corn to make a tasty salad bursting with the colours of summer.

Rice is quick and easy to prepare and takes on the flavour of your favourite dressing.
In combination with crispy lettuce it makes a great plate filler at your
next barbecue.

So without a visit to the dreaded overcrowded supermarket, this is the sort of salad you can put together from the garden and pantry additions can be made, like cucumber or crumbled feta. And the quantity of rice cooked can be varied to satisfy any size crowd.

Summer rice salad


 1 cup basmati rice
 1 capsicum, diced
 1 cup cherry tomatoes,
    cut in halves
 2 cobs corn, cooked,
    cooled and dehusked
 ½ red onion, diced
 1 cup cooked peas
 ¼ cup chopped pea
 ¼ cup chopped basil
 ¼ cup chopped mint
 Salt and pepper
 1 Tbsp mustard
 2 Tbsp rice wine
 3 Tbsp olive oil
 3 Tbsp prepared


Cook the rice by covering with water and bringing to the boil for four minutes then turn off and keep covered for 15 minutes.

Prepare the other ingredients by dicing and chopping, then mix together oil, mustard and vinegar with mayonnaise and shake well in a jar.

Cool the rice, season well and mix all the ingredients together in a large bowl. Add chopped herbs last and chill well until required.


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