A healthy, crunchy salad of wild rice, quinoa, nuts and charred lettuces. Perfect summer food. Serves 4.
¼ cup extra virgin olive oil, plus extra
2-3 tbsp capers in brine, drained
2 romaine, cos lettuce or raddichio hearts, halved or quartered lengthways
sea salt and freshly ground black pepper
½ cup crème fraiche or Greek yoghurt
½ cup wild rice
½ cup quinoa, well washed
¼ cup slivered almonds, toasted
¼ cup pepitas (pumpkin seeds)
⅓ cup parsley leaves, chopped
For the grain salad, place wild rice into the KitchenAid 2.8L Saucepan, cover with 1 1/3 cups water, bring to the boil, cover with the lid and simmer gently 25 minutes, until tender. Set aside in a large bowl. This step can be done a day ahead.
In the same saucepan, cover the quinoa with 2/3 cup cold water, add a pinch of salt. Bring quinoa to the boil, lower the heat, cover with a lid and cook until all the liquid is absorbed, 12-15 minutes. Turn heat off but leave lid on for 5 minutes, then fluff with a fork. Transfer to bowl with the rice. Add almonds, pepitas and chopped parsley, then toss together. Season with salt and pepper to taste and set aside.
In the KitchenAid 25cm Frypan heat 1 tablespoon extra virgin olive oil over a medium heat and fry capers until crispy. Set aside on a plate lined with kitchen paper.
Heat the 25cm Nonstick Frypan over a high heat. Drizzle the cut side of lettuce halves with olive oil and sprinkle lightly with salt. Fry cut side down until slightly charred (5 minutes) in batches, being careful not to overcrowd the pan, then transfer to a board.
To assemble salad, smear crème fraiche on a serving platter or large plate. Squeeze juice from half the lemon into the grain salad, add 1-2 tablespoons of olive oil and toss to combine. Spoon 2-3 mounds of mixed grain salad on top of the crème fraiche. Assemble lettuce halves on the platter and scatter over crispy capers. To serve, offer remaining lemon half for squeezing over.
Iceberg lettuce doesn’t work so well cooked like this, it’s better to use more robust lettuces.