Name: Red Camargue & Wild Rice Salad With Chicken & Avocado
Prep time: 30 min
Cook time: 40 min
Yield: 6
Ingredients: 250g/9oz pre-mixed red Camargue and wild rice, or plain red Camargue rice; Salt and freshly ground black pepper; 2 tbsp pumpkin seeds; 6 boneless, skinless chicken thigh fillets, trimmed of any fat; Olive oil; 4 celery sticks, stringy bits removed, very thinly sliced on a deep diagonal; 1 large ripe avocado, halved, stoned and diced (within the skin); 4 spring onions, trimmed and thinly sliced diagonally; ½ small red onion, peeled and very thinly sliced (optional); A handful of fresh coriander, mint or parsley leaves, roughly chopped; 2-3 tbsp fresh pomegranate seeds; Nigella seeds, for sprinkling; Sea salt flakes; Thick Greek-style yoghurt, seasoned, to serve (optional); For the dressing; 75ml/3fl oz olive oil; 2 tbsp vegetable oil; 1 tbsp red or white wine vinegar; 2 tsp Dijon mustard; 1 small clove garlic, crushed; ½ tsp sea salt

VMG Recipes