Wild Rice, Charred Broccolini and Egg Salad

Ingredients

Scaled for your household (4 portions) · original serves 4

• Wild rice150 g
• Eggs4
• Olive oil4 AU tbsp
  Original recipe breakdown · used in multiple steps

  • 1 tbsp olive oil
  • 3 tbsp extra virgin olive oil
• Flaked almonds65 g
• Saltto taste
  Original recipe breakdown · used in multiple steps

  • Salt to taste
  • Salt to taste
• Black pepperto taste
  Original recipe breakdown · used in multiple steps

  • Black pepper to taste
  • Black pepper to taste
• Broccolini2 bunch
  ends trimmed
• Red radishes5
  Source allows five or six radishes.
• Spring onions3
  sliced
• Pomegranate1
  seeds removed
• Avocado1
  peeled and quartered
• Red wine vinegar2 AU tbsp
• Dijon mustard2 tsp

Method

1. 1

   Cook and drain wild rice according to the packet. Boil eggs for about 5 minutes, cool immediately in cold water and peel.

2. 2

   Toast almonds in the tablespoon of olive oil with a pinch of salt for 1–2 minutes; cool and chop. Char the broccolini in the same pan until just tender.

3. 3

   Whisk vinegar and Dijon mustard with seasoning, then whisk in the remaining olive oil. Toss rice, broccolini, radishes, spring onion, almonds and pomegranate seeds with half the dressing. Add halved eggs and avocado and drizzle with the remaining dressing.