Chargrilled broccolini, wild rice, almond and egg salad

Serves 4

Salad

• 150g wild rice

• 4 farm eggs

• 1T extra virgin olive oil

• 1/4 cup almonds, raw

• Pepper to taste

• 2 bunches broccolini, roughly sliced in thirds

• 6 radishes, cut

• 2 spring onions, sliced

• 1 pomegranate, pipped

• 1 avocado, quartered

Dressing

• 2T red wine vinegar

• 2 tsp Dijon mustard

• 2T extra virgin olive oil

1. Cook rice according to packet instructions. Once cooked and drained, set aside.

2. To make the dressing, place all ingredients in a jar or cup and whisk well. Set aside.

3. Place water in a small pot and place eggs. Cook for 5 minutes from boiling time until medium soft. Remove and cool immediately with cold water. Peel and set aside.

4. Heat oil in a non-stick frying pan over medium-high heat. Add almonds and toss in pan for 1-2 minutes or until toasted. Transfer to plate and coarsely chop once cooled.

5. Cook the broccolini in the same pan until lightly charred and just softened. Remove and set aside.

6. Combine the wild rice, broccolini, radishes, onion, almonds and pomegranate in a large salad bowl.

7. Add half the dressing and toss together.

8. Quarter the boiled eggs and add to the salad. Pour over remaining dressing.

9. Enjoy!