Herbed brown rice salad with jammy boiled eggs
|1 tbsp||white vinegar|
|300 g||brown rice — cooked, cooked brown rice, or a combination of brown rice, pearl barley, white rice or spelt|
|1 can of||brown lentils — drained and rinsed|
|200 g||green beans — blanched|
|30 g||flat-leaf parsley — chopped, plus extra for garnish|
|30 g||basil — chopped, plus extra for garnish|
|150 ml||olive oil|
|2 tbsp||white wine vinegar|
|1 tsp||Dijon mustard|
|1||lemon — juice and zest|
|salt and freshly ground black pepper|
For the eggs:
Prepare a bowl with cold water and ice.
Bring a saucepan to the boil with enough water to cover the eggs and add a tablespoon of white vinegar. Reduce heat to a simmer and, using a large, slotted spoon, lower the eggs into the water.
Add the bicarbonate of soda. (Don’t be alarmed – it will fizz slightly.)
Cook the eggs for exactly 5½ minutes, then scoop out and plunge immediately into the ice bath for 10 minutes until cold. Remove, place on a plate and allow to come to room temperature. (This will help them to peel easily).
For the dressing:
Whisk all the ingredients together and set aside until serving.
To assemble the salad, toss the rice, lentils and green beans in half of the dressing and arrange on a serving platter. When the eggs are at room temperature, peel and slice them in half. Arrange the eggs on the salad and serve with the remaining dressing and extra herbs or micro greens to garnish.