Black rice salad with peach, burrata and mojo verde
Ingredients
for 4 person
250 g | Venere rice |
salted water, boiling |
1 bunch | coriander, roughly chopped |
1 bunch | flat-leaf parsley, roughly chopped |
1 | garlic clove, finely chopped |
1 dl | olive oil |
1 | organic lemon, use a little grated zest and 1 tbsp of juice |
½ | red chilli pepper, deseeded, finely chopped |
salt and pepper to taste |
4 | peaches, cut into quarters |
3 tbsp | olive oil |
4 | burrata piccola (approx. 200 g) |
2 tbsp | pine nuts |
How it's done
Black rice
Cook the rice in boiling salted water for approx. 40 mins. until soft. Drain the rice, leave to cool and serve on a platter.
Mojo verde
Roughly puree the herbs, garlic and oil in a blender. Stir in the lemon zest, lemon juice and chilli pepper, season.
Salad
Mix the peach with the oil, fry in the grill pan for approx. 2 mins. on each side. Serve the peach,burrata and pine nuts over rice, drizzle mojo verde over top.
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