This salad has a bit of everything to form a complete meal. This is also a great salad to present as a big share plate when entertaining friends and family.
1 cup long brown rice, rinsed and drained
1/2 cup roasted hazelnuts, roughly chopped
300 gram bag broccolini, blanched
¼ cup pistachios, roughly chopped
assortment of any of the following vegetables: radishes, fennel, zucchini, cucumber, carrots, snow peas, tomatoes
Green goddess dressing
1 cup thick plain yoghurt
1/2 cup sour cream
flesh 1 avocado
¼ cup packed basil leaves
¾ teaspoon dried tarragon
2 cloves garlic, crushed
½ teaspoon ground cumin
2 tablespoons olive oil
1 tablespoon lemon juice
sea salt and ground pepper
Cook the brown rice in boiling salted water for about 40 minutes or until cooked. The rice should still have a chewy texture. Drain well and set aside to cool.
Dressing: Place all the ingredients in a food processor and process until smooth. Season with salt and pepper.
To serve: Spread half of the dressing on one side of a platter. Spoon the rice over the other half and drizzle with a little olive oil, salt and pepper.
Arrange all the vegetables over the top then scatter over the hazelnuts and pistachios. Drizzle everything with olive oil, salt and pepper. Serves 4-6 depending on how many vegetables you use.