red rice, hazelnut & kale salad
https://calgaryavansino.com/recipes/red-rice-hazelnut-kale-salad/
Ingredients
for the salad:
- 600g cooked red rice (if you can’t find red rice, you can also use brown rice)
- 70g roughly chopped hazelnuts, toasted
- 150g chickpeas (frozen or fresh) or 1 x 400g tin chickpeas, drained
- 40g kale, finely chopped
- 1 small shallot, finely chopped
- 60g dried cranberries, optional
for the pesto:
- 8g or 1/2 bunch picked flat leaf parsley leaves
- 10g or 1/2 bunch picked basil leaves
- 60ml olive oil
- 2 tbsp lemon juice
- 35g hazelnuts, toasted
- 2 chopped garlic cloves
- salt and pepper to taste
for the salad:
- 4 cups cooked red rice (if you can’t find red rice, you can also use brown rice)
- 1/2 cup roughly chopped hazelnuts, toasted
- 1 cup chickpeas (frozen or fresh) or 1 and 1/2 cups of tinned chickpeas, drained
- 1 and 1/2 cups kale, finely chopped
- 1 small shallot, finely chopped
- 1/2 cup dried cranberries, optional
for the pesto:
- 2/3 cup or 1/2 bunch picked flat leaf parsley leaves
- 2/3 cup or 1/2 bunch picked basil leaves
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1/4 cup hazelnuts, toasted
- 2 chopped garlic cloves
- salt and pepper to taste
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Serve this impressively colourful and flavourful dish on a gorgeous platter garnished with basil leaves.
Mix the red rice (cooked and cooled) in a large bowl with the toasted hazelnuts, chickpeas, kale, shallot and dried cranberries.
Then, in your blender or food processor, whizz together the flat leaf parsley, basil, olive oil, lemon juice, toasted hazelnuts, chopped garlic cloves, adding salt and pepper to taste. Once mixed together, this will be the delicious pesto needed to drizzle over the top of your salad.
Combine the two together and serve.
