Gallo black rice salad

Ingredients 

Method 

750g Gallo Nero, sustainable black wholegrain rice

1 butternut squash, roasted with chilli flakes

3 corn on the cob (you can use pre-cooked cobs)

10 spring onions

2 limes

6 tbsp of Filippo Berio Extra Virgin olive oil

2 pickled red chilli

1 bunch of coriander or parsley to garnish

50g feta diced

50g mixed olives

40g mixed toasted seeds

30g of unsalted butter

Salt and pepper to taste

2g Essential Cuisine Chermoula seasoning

Cook the Gallo Nero black wholegrain rice. Once ready, place the rice in a mixing bowl and dress with a drizzle of Filippo Berio Extra Virgin olive oil and a little salt.

Peel and dice the butternut squash, drizzle with olive oil, and sprinkle with crushed chilli flakes, bake until tender and coloured.

Mix the Essential Cuisine Chermoula seasoning with the softened butter and a drizzle of oil, and put to the side.

Leave the husk on the corn and place it onto a microwave-safe dish. Cook it for about 4-5 minutes until soft. Let it rest for 5 minutes and when still warm peel it well. Flash them on a griddle pan or, if you can, over a BBQ or with a blow torch to give them a nice roasted flavour.

Brush them with the mix of oil, butter, and Essential Cuisine Chermoula seasoning and cook them for 1 last minute in the microwave to allow the mix to cook and penetrate the cobs. Separate the corn from the cob and chop it into big pieces.

Cut the olives in half and dice the feta.

Wash the spring onions and chop. 

Mix all the ingredients together.

Season with just a drizzle of Filippo Berio Extra Virgin olive oil, salt, pepper, lime zest, and lime juice of 1 lime.

Assembly

Mix all ingredients together and place onto a presentation plate. Dress with micro leaves, herbs, and pickled chillies.

This recipe can be adapted to contain the Gallo red sustainable wholegrain rice.