Grains, pulses and beans are a good choice for picnic salads because they improve as they absorb dressings and don’t go soggy in transit. Wild rice, cooked until it bursts and splits, provides a nutty base for this salad, combined with sweet and rather boozy raisins, smoky capers and citrus. This recipe serves 4 as a side salad.
Photographed today in natural light
Ingredients
60g of wild rice (dry weight)
1 tangerine, segmented and deseeded with pith removed
6 cherry tomatoes halved or quartered
A handful of golden raisins or a mix of raisins and dried berries.
20 capers
1 pickled lemon, deseeded and finely chopped
1-2 tbsp sherry (I used medium sherry)
1 tbsp olive oil
Finely chopped mint leaves
Method
Photographed today in natural light
Ingredients
60g of wild rice (dry weight)
1 tangerine, segmented and deseeded with pith removed
6 cherry tomatoes halved or quartered
A handful of golden raisins or a mix of raisins and dried berries.
20 capers
1 pickled lemon, deseeded and finely chopped
1-2 tbsp sherry (I used medium sherry)
1 tbsp olive oil
Finely chopped mint leaves
Method
- Place the raisins in a bowl and cover in sherry. Leave until the raisins are plumped up (about 2 hrs). Drain and reserve the sherry.
- Cook the rice in boiling water with salt to taste until the grains pop (about 35 mins). Drain and cool.
- Place the segments of tangerine on a hot griddle pan, turning to make charred stripes on each side. Allow to cool.
- Assemble the salad by mixing together the wild rice, drained raisins, tangerine segments, capers, chopped pickled lemon and tomatoes.
- Mix 1 tbsp of the sherry and 1 tbsp of olive oil and drizzle over the salad. Scatter finely chopped mint leaves over.
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