Ingredients for black rice salad, serves 4

300 g black rice
1/2 pomegranate
100 g pine nuts
1 large carrot
fresh chives
extra virgin olive oil
2 tablespoons apple cider vinegar
unrefined sea salt
black pepper, to grind

Method

Bring a pot of salted water to the boil. Add the rice and cook until tender, approximately 40 minutes. Drain and quickly rinse the rice under cold running water. Carefully remove the pomegranate seeds, discarding the white, bitter pith. Heat a small non-stick frying pan and toast the pine nuts for 3 minutes, stirring well. Wash and chop the chives. Peel the carrot and slice it into rounds. Cut the rounds into flower shapes using a small knife. Sprinkle the carrots with a little vinegar. In a large bowl, emulsify the oil with the remaining vinegar, salt and a grinding of pepper. Add the cooked rice, the pomegranate seeds, the toasted pine nuts, the carrot flowers and the chopped chives, and mix gently. Refrigerate for two hours before serving your black rice salad.