Wild Rice, Charred Broccoli and Egg Salad

Cook +prep time: 45 mins

Serves: 4

Ingredients :

Salad

• 150g wild rice 
• 4 eggs 
• 1 tbsp olive oil 
• ¼ cup (65g) whole raw almonds 
• Salt and pepper to taste 
• 2 bunches broccolini, ends trimmed 
• 5-6 red radishes, trimmed and cut into wedges 
• 3 green onions, sliced 
• 1 small pomegranate, seeds removed 
• 1 ripe avocado, peeled and quartered

Dressing

• 2 tbsp red wine vinegar 
• 2 tsp Dijon mustard 
• 3 tbsp extra virgin olive oil 
  Salt and pepper to taste 

Method:

1. Cook wild rice according to packet instructions. Drain and set aside. 
2. Cook eggs in a saucepan of boiling water for 5 minutes or until medium soft. Remove and cool immediately with cold water to stop cooking. Peel and set aside. 
3. Meanwhile, heat oil in a non-stick frying pan over medium-high heat. Add almonds and pinch of salt and toss in hot pan for 1-2 minutes or until toasted. Transfer to plate and coarsely chop once cooled. 
4. Cut broccolini into bite size pieces. Cook in the same pan as the almonds were toasted in, until lightly charred and just softened. Remove and set aside. 
5. To make the dressing, whisk red wine vinegar, mustard, and season to taste with salt and pepper. Drizzle in olive oil and mix well. 
6. Combine wild rice, charred broccolini, radish, green onion, almonds and pomegranate in a large salad bowl. Pour over half the dressing and toss gently to coat. 
7. Cut eggs in half and arrange over salad with avocado. Drizzle over remaining dressing. Serve immediately.

Recipe courtesy of Australian Eggs