Egg & black rice salad
Wholegrain black venus rice, dry
Egg, whole, raw
6 medium, raw
1 small, thinly sliced
6 medium, trimmed and thinly sliced
1 individual, trimmed and thinly sliced
Olives, in Brine
40 g, Kalamata, drained and halved
1 tablespoon(s), toasted
- Cook the rice in a large pan of boiling water for 25 minutes, or until tender. Drain well.
- Meanwhile, toast the sunflower seeds in a dry frying pan, then remove from the heat and set aside. Put the eggs in a large pan and cover with cold water. Cover and bring to a boil. When the water is boiling, uncover and continue to cook for 8 minutes. Drain, cool under cold running water, then peel and halve.
- Put the rice in a large salad bowl and toss with the vinegar and 1 tbsp of the oil. Season to taste. Add the spinach, red onion, radishes and fennel to the bowl and toss to combine.
- Top the rice salad with the egg halves, olives and sunflower seeds. Drizzle over the remaining olive oil, then season to taste and serve.