I am slightly obsessed with roasted cauliflower at the moment and this satisfies my craving and is a great summer salad to go with meat off the BBQ.  If you have Zaatar you can use this instead of the the spices.

With its striking black appearance, venere rice is the “rice of the emperors” with Chinese roots but now also grown in Italy.  From the Lombardy and Piedmont regions of Italy, venere nero rice is also known as black venus rice and is a hybrid grain that has a great texture which requires a slightly longer cooking time than traditional white rice.  Black rice undergoes little refining, so it is rich in antioxidants, vitamins, minerals and fibre and is believed to be one of the most nutritious types of rice.  Compared to other rice it is higher in protein and lower in carbs so a good option for healthy eating.

 As a shortcut use a packet of precooked black rice or any wholegrain cooked rice that is available in supermarkets and delis.  Gallo sell precooked and bags of venere black rice.  Remember it is the whole grain venere black rice you are after NOT the Thai sticky black rice.  If you can’t find black rice make the salad with wholegrain brown or brown mixed with wild rice or even the red Camargue rice.  All good substitutes.

If you don’t have pomegranate molasses sub with a mixture of balsamic vinegar with a bit of sugar or honey or tamarind paste with honey, vinegar and some whizzed dates.  It is worth getting a bottle if you see it as it lasts for ages and you can use it in dressings, on roasted vegetables and salads.

Adapted from a John Gregory-Smith Recipe