Vegan Black Rice Salad

Serves 4


2 cups cooked black rice (1 cup uncooked)
¾ cup walnuts
1 teaspoon olive oil
½ teaspoon cumin
Handful baby green leaves
150 g vegan feta, crumbled


1/3 cup dried cranberries
¼ cup olive oil
1 lemon, zested and juiced
salt and pepper


Preheat oven to 170°C.

Line a baking tray with baking paper and set aside. In a small bowl combine the walnuts, olive oil and cumin, and give it a good mix. Scatter on the prepared baking tray and bake for 5-10 minutes or until golden brown. Remove from the oven and let it cool.

To make the dressing, pop the cranberries in a saucepan with ½ cup water and bring to a boil over a high heat. Reduce the heat to low and simmer for around 5 minutes or until the liquid has thickened slightly. Set aside to cool completely then add the olive oil, lemon juice and a pinch of lemon zest. Give it a light whisk until well combined. Season with salt and pepper. Set aside.

Place the black rice onto a serving platter, scatter with baby leaves, top with the roasted cumin walnuts, crumble over the vegan feta, and finally spoon over that sweet cranberry dressing.

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