- Preparation time
- 20 mins
- Cooking time
- 40 mins
- Difficulty
- Moderate
- Serves
- 10 people
- Meal course
- Salad & Sides
- Posted by
- Posted on
- December 1, 2015
I recently demonstrated a version of this delicious salad at a cooking class, and by popular demand, here is the recipe.
I sometimes also add blanched stringless green beans to this as well, but you could add whatever veggies you’ve got hanging around in the crisper… Grilled zucchini or roasted cauliflower florets would also be ah-may-zing. This is so vibrant and easy, and is an awesome way to use up fresh herbs that are looking a little worse for wear. Enjoy!
2 cups Arborio rice
1 cup cubed Butternut Pumpkin
1 cup frozen Broad beans (defrosted, or fresh beans blanched) - podded, with outer grey skins removed.
2 handfuls Rocket - plus extra for serving
1/2 cup Pepitas
1/2 cup Flaked Almonds
Olive Oil
Salt and Pepper
Salsa Verde
2 generous cups of assorted fresh leafy herbs and stems - I like to use a mix of Flat leaf Parsley, Dill, Coriander and Mint
1/2 small Red Onion
4 Anchovies
1 small clove of Garlic
1 tbs Capers
1 heaped tsp Dijon Mustard
Zest and juice of 1 Lemon
1/4 cup White Wine Vinegar - plus extra if needed
1/2 cup Extra Virgin Olive Oil - plus extra if needed
Salt and Pepper
- Pre-heat your oven to 200°c. Place the pumpkin in a bowl and add 2 tsp oil, season well and toss together. Lay the pumpkin in a single layer on a baking tray and cook for 20 minutes or until caramelized and browned. remove from the heat and set aside to cool.
- Toss the almonds and pepitas together, then place them on a baking tray and cook in the same 200c° oven for about 5 minutes or until starting to brown and become fragrant. Be careful, as they will overcook very easily and burning them will make them inedible. You also do not require any oil for the nut mix, as it will release natural oils while cooking. Once the nut mix is cooked, remove from the tray immediately and set aside to cool.
- Bring a large pot of water to the boil and add the rice. Boil rapidly for about 15 minutes or until quite al dente and slightly undercooked. Remove from the heat and drain well, then place the rice back into the pot and cover with a lid to steam for another 10 minutes and finish cooking *** You can cook the rice any way you like, this is just how I do it.
- Meanwhile, to make the Salsa Verde; Using a small food processor (or by hand if you're a purist) finely chop all of the herbs and useable stems. Place into a bowl. Using the same processor, whiz the onion, garlic, anchovies, capers and lemon zest & juice until finely chopped and then add to the bowl with the chopped herbs. Now, gently stir in the mustard, vinegar and oil. Add more oil and more vinegar if needed to balance out the flavour and loosen up a little if necessary. Season well with salt and pepper and then set aside.
- Place the rice, pumpkin, podded broad beans, rocket and half the nut mix into a large bowl. Add the salsa verde and mix together gently. Place the salad onto your serving dish and top with another scattering of rocket and the remaining nut mix.
- *** TIP: If using vegetables as a garnish - green beans are visually great for this, make sure to toss them in a big spoonful of salsa before adding them to the salad. This salsa verde recipe is also seriously amazing as a marinade for seafood and chicken, or served with a grilled piece of lamb or beef OH EM GEEE deeeeeliciousness!
- *** TIP: This salad goes ridiculously well with grilled seafood or a beautiful baked side of salmon... Just saying.
- *** TIP: I like to keep this salad cheese free, but a scattering of goat chèvre or Persian fetta would be a nice addition if you felt so inclined. You can also make it vegan by omitting the anchovies and adding an extra tbs of capers instead.
2 comments-
Julie said on December 2, 2015
Thanks for the recipe Bree. I look forward to making this for Christmas Day!
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Chloe said on December 3, 2015
Thanks so much for the vegan option tip! I can now make a delicious and fresh salad for my family at Christmas that I can enjoy too :)