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Cauliflower, salmon & black rice salad
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150g Thai black rice, rinsed
2 medium red onions, sliced into wedges
1 small cauliflower, cut into small florets
2 tbsp olive oil
240g pack 2 lightly smoked Scottish salmon fillets
Juice of 1 lime, plus extra wedges to serve
1 small clove garlic, crushed
2 tsp honey
½ x 25g pack mint, leaves only, most shredded, some leaves reserved
1. Preheat the oven to 200°C, gas mark 6. Cook the rice according to pack instructions.
2. Add the onion and cauliflower to a baking tray lined with parchment paper. Drizzle with 1 tbsp oil, season and toss to combine. Roast for 15 minutes, turning halfway through. Push to one side then add the salmon fillets, season, and return to the oven for another 15 minutes, until the fish is opaque and cooked through.
3. In a large bowl, combine the remaining oil with the lime juice, garlic and honey. When the rice is cooked, drain, then add to the bowl and stir. Add the cauliflower, red onion and shredded mint and toss to combine. Divide between plates, then flake the salmon on top, discarding the skin. Top with the reserved mint leaves and serve with a wedge of lime per portion.
Typical values per serving:
2 of your 5 a day; source of fibre.
This recipe was first published in October 2019.