Grilled Grain Salad
Delicious as a side and satisfying as a main, that's the beauty of this salad.
While enjoying a lunch break together - a trio of grain and noodle salads leftover from Kitti’s photoshoot the day before - this recipe came to mind. It’s an older one of Amanda’s we thought worth sharing while the days are still long and evenings a little warm.
The recipe first came about one hot summer’s night when dinner time was getting close but there was no plan, only a few odds and ends were floating around the kitchen - a half bag of grains in the back of the pantry, a lone chilli rolling around the fridge drawer, some leftover coriander from the previous night’s tacos. It wasn’t long after Christmas either so something zesty, colourful (see; green) and a little more nourishing felt needed after the holiday gorge.
Over the years it has evolved. It started out with freekeh as its grain but then a gluten free request led to this brown rice version, and crumbly fresh cheese was added to turn it into more of a meal. Occasionally a poached egg has also been enjoyed with it, or a juicy tomato and eschalot salad for extra sweetness - a salad for the salad. That’s the beauty of this recipe, its delicious on the side or filling enough on its own. But one thing is certain it’s a kitchen-dive recipe turned into a seasonal staple cooked every summer, when the zucchini are juicy and the corn is sweet.
GRILLED GRAIN SALAD
Cook 200g brown rice in a large pot of boiling salted water until tender. Drain. Set aside to cool.
Meanwhile, preheat a grill plate over high heat. You can also use your barbecue. Slice a large zucchini into thin rounds. Toss with a generous drizzle of EVOO. Season with salt flakes and cracked black pepper. Remove the husks and silks from a fresh cob of corn. Cut the corn in half.
Cook the corn along with one long green chilli on the grill, turning occasionally until charred and tender. While the corn and chilli are cooking, add the zucchini to the grill in a single layer. Cook for 1 minute or until char marks appear. Turn over and repeat. Allow the veg to cool. Slice the kernels of corn away from the cob and thinly slice the chilli.
For the dressing, combine 1 tbsp finely grated lemon rind and 2 tbsp fresh lemon juice (1 whole lemon will give you this) with 60ml EVOO in a small jar with lid. Season with salt flakes, lots of cracked black pepper and a pinch of sugar. Close the jar and shake vigorously to combine.
Place the brown rice, zucchini, corn and chilli into a large mixing bowl. Add 60g chopped roasted almonds, 20g chopped roasted pepitas and a large handful each finely chopped mint, parsley and coriander. Pour over the dressing and mix to combine. Have a taste and adjust the seasoning if you feel it needs it.
Enjoy your salad with slices of feta, or any other delicious thing your heart desires - a poached egg, grilled chicken, juicy tomatoes, perhaps some tofu crumbles…