Ingredients
| 1 cup wild rice | |
| 200g Brussels sprouts, sliced thinly using a mandolin | |
| 2 spring onions, thinly sliced on an angle | |
| ¼ cup pistachios, roughly chopped | |
| 20g chives, chopped | |
| zest of 1 lemon | |
| 1 firm pear, cored, thinly sliced (I used Beurre Bosc) | |
| 100g-120g sharp, salty blue cheese such as Mt Eliza Blue Monkey | |
| a large handful flat-leafed parsley sprigs | |
| lemon-cream dressing (see recipe) | |
| LEMON-CREAM DRESSING | |
| 25ml lemon juice | |
| 25ml pouring cream | |
| 50ml olive oil | |
| freshly ground black pepper |
Brussels sprouts seem to be the problem child of the vegetable department – you either love them or hate them. If you grew up with memories of overcooked boiled Brussels sprouts, then it’s time to give them another try with this salad. Classic combinations of blue cheese, pears, pistachio nuts and a cream-based lemon dressing work incredibly well with the shaved raw Brussels sprouts. Go on, give it a go – you’ll be pleasantly surprised.
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Instructions
| 1. | To cook the wild rice, put it in a saucepan and add 4 cups of water. |
| 2. | Bring to the boil, reduce the heat and simmer for 45-50 minutes. Check the rice at this stage – it should be chewy and some of the grains will have burst open. |
| 3. | Once the rice is cooked, rinse under cold water and drain thoroughly. |
| 4. | Take a large mixing bowl and put in the wild rice, Brussels sprouts, spring onions, pistachios, chives, lemon zest and sliced pear, then crumble over the blue cheese and add the parsley sprigs and the dressing. |
| 5. | Mix gently with your hands, incorporating everything but not overworking the salad. Serve immediately. |
| 6. | LEMON-CREAM DRESSING |
| 7. | Whisk all ingredients together in a bowl. |
Recipes & food styling Marc Weir / Photography Amber-Jayne Bain