Healthy Recipes

Tomato and mixed-grain salad with black garlic dressing

No barbecue is complete without a mix of excellent salads. This one makes the most of summer tomatoes and the freshest of herbs, but don't be fooled - it's no lightweight.

By Emma Knowles
  • 15 mins preparation
  • 35 mins cooking plus cooling
  • Serves 6 - 8
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Tomato and mixed-grain salad with black garlic dressing
No barbecue is complete without a mix of excellent salads. This one makes the most of summer tomatoes and the freshest of herbs, but don't be fooled - it's no lightweight. A mix of grains and seeds adds heft as well as interest.

Ingredients

  • 150 gm wild rice (1½ cups)
  • 150 gm freekeh
  • 600 gm mixed cherry tomatoes, halved, sliced or quartered, depending on size
  • ½ cup each mint, coriander and flat-leaf parsley (loosely packed)
  • ½ small spanish onion, thinly sliced
Black garlic dressing
  • 90 ml extra-virgin olive oil 1 tbsp red wine vinegar
  • 3 black garlic cloves (see note), very finely chopped

Method

Main
  • 1
    Cook rice in a saucepan of boiling salted water, adding freekeh after 15 minutes of cooking, until tender (30-35 minutes). Drain well and spread on a tray to cool. Transfer to a bowl, add tomato, herbs and onion, cover and refrigerate until required.
  • 2
    For black garlic dressing, blend ingredients in a small food processor until smooth (thin with a little water if necessary) and season to taste.
  • 3
    Dress salad just before serving and toss to combine, transfer to a platter, scatter with nuts and seeds, and serve.

Notes

Tamari nut and seed mix is available from select greengrocers and health-food shops; if it's unavailable, substitute your own choice of roasted nuts and seeds. Black garlic is available from select delicatessens and supermarkets.
Drink Suggestion: Juicy young red gamay Drink suggestion by Max Allen

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  • Author: Emma Knowles