Name: Scorched tomato and rice salad with crab and fennel
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 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

Scorched tomato and rice salad with crab and fennel

Australian Gourmet Traveller recipe for scorched tomato and rice salad with crab and fennel.

Serves 4

Prep

15M

Cook

20M

Total

35M

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Ingredients

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

Main

1.Cook rice in boiling salted water until just tender (10-12 minutes), drain, rinse under cold water, drain and transfer to a large bowl.

2.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.