Wild rice & Brussels sprout super salad

Wild rice & Brussels sprout super salad

Serves 8 as a side

Cooks In45 minutes plus cooling

DifficultyNot too tricky

Nutrition per serving

• Calories 177 9%

• Fat 2.4g 3%

• Saturates 0.5g 3%

• Sugars 4.9g 5%

• Salt 0.27g 5%

• Protein 7.5g 15%

• Carbs 33.9g 13%

• Fibre 5.7g -

Of an adult's reference intake

Ingredients

• 300 g mixed wild rice
• 2 red onions
• 2 tablespoons red wine vinegar
• 500 g Brussels sprouts
• 8 radishes
• 1 lemon
• 1 large bunch of mixed soft fresh herbs, such as mint, parsley, basil
• 1 large handful of dried cranberries or raisins
• extra virgin olive oil

Recipe From

Jamie Magazine

By Georgina Hayden

Method

1. Cook the wild rice according to the packet instructions, then drain and leave to cool on a large tray.
2. Peel the onions, then using a mandolin (or a food processor with a fine slicing attachment), finely slice them. Transfer to a bowl and add the red wine vinegar. Scrunch them together and set aside.

   Using a mandolin, shred the sprouts and radishes, then, in a bowl, dress them with the lemon juice and a pinch of sea salt, massaging the flavours into the veg with your hands. Set aside.

3. Pick and finely chop the herb leaves and pop them into a large serving bowl. Add the rice, onions and lemony veg as well as the cranberries or raisins, and toss together.
4. Drizzle over some oil and season, then stir and serve.