Scorched tomato and rice salad with crab and fennel


You'll need

300 gm short-grain rice 100 ml extra-virgin olive oil 500 gm mixed cherry tomatoes Julienned rind and juice of 1½ lemons 2 garlic cloves, finely chopped 2 tsp fennel seeds 2 tbsp white wine vinegar 150 gm cooked blue swimmer crab meat 2 baby fennel bulbs, shaved on a mandolin, fronds coarsely chopped ½ cup coarsely torn mint

Method

  • 01
  • Cook rice in boiling salted water until just tender (10-12 minutes), drain, rinse under cold water, drain and transfer to a large bowl.
  • 02
  • Heat oil in a saucepan over high heat, add tomatoes and lemon rind, cover and cook, shaking pan occasionally, until tomatoes are tender and slightly scorched (4-5 minutes). Add garlic and fennel seeds, cook until fragrant (1-2 minutes), remove from heat, add lemon juice and vinegar and season to taste. Pour onto rice, toss to combine and cool to room temperature. Stir in crab, fennel, fennel fronds and mint, and serve at room temperature, or refrigerate and serve chilled.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Dry white Soave.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool