As we roll through summer here in Western Australia salad becomes my go to veg option and now with the boys being teenagers, I need to bulk out the salads more to fill them up!
200g basmati rice
120g iceberg lettuce, finely shredded
100g cucumber, finely sliced lengthwise, I use a potato peeler
4 large spring onions, sliced at an angle
80g fresh coriander/cilantro, roughly chopped
6 dried figs, chopped into 4-6 pieces each
1 red chilli, deseeded and sliced
80g shelled pistachios
25mls lime juice
25mls olive oil
1/4 teaspoon sumac
Salt and pepper
Wash the rice, pour it into a pan with a tight fitting lid, add the water and cover. Bring the rice up to the boil and then simmer, covered for 12minutes. Turn the heat off and let the rice sit for 10minutes. Do not take the lid off during the cooking and sitting period!
Allow the rice to cool a little.
Heat a dry frying pan over medium heat and add the pistachios.
Dry roast for 3 minutes and then tip the nuts onto a chopping board.
Once the nuts are cool enough to handle, roughly chop.
Combine the lime juice, oil, sumac, salt and pepper, check the seasoning.
Fork through the rice and tip into a large bowl, add the vegetables, fruit and nuts, stir well, finally pour in the dressing and stir again before serving.
I sometimes keep a few pistachios back to throw on top at the end.