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Wild rice and zucchini salad

Herald on Sunday

Photo by Jason Oxenham

3.3 / 5 FROM 3

If you're back at work, then vibrant veges may be just what you need to help ease the transition from jandals to shoes. If you're still on holiday, these salads make a great lazy lunch, especially if you've got freshly caught fish, or a barbecue, close by. Either way, as the rest of summer stretches before us, I'm all about salads. This can be made vegan without the parmesan.

Ingredients

1 cup	Wild rice
2	Zucchini
1 Tbsp	Olive oil
1 pinch	Sea salt flakes
1 pinch	Chilli flakes
1	Lemon, zest and juice
2 Tbsp	Grated parmesan cheese
1 clove	Garlic, crushed
1 small bunch	Fresh parsley, chopped
¼ cup	Pecans, chopped

Directions

Cook rice according to packet instructions.
Chop the zucchini in half, and then into strips lengthways. Place in an oven tray and drizzle with a little olive oil, a pinch of sea salt, a pinch of chilli flakes, and about half the lemon zest and juice. Roast at about 200C for about 20 minutes.
Drain and rinse the rice and place in a bowl. Add the zucchini and any oil from the tray, add the parmesan, remaining lemon zest and juice, garlic, parsley and pecans. Toss and serve warm or cold.