150 g wild rice (1½ cups)
150 g freekeh
600 g mixed cherry tomatoes, halved, sliced or quartered, depending on size
½ cup each mint, coriander and flat-leaf parsley (loosely packed)
½ small spanish onion, thinly sliced
Black garlic dressing
90 ml extra-virgin olive oil 1 tbsp red wine vinegar
3 black garlic cloves (see note), very finely chopped
Cook rice in a saucepan of boiling salted water, adding freekeh after 15 minutes of cooking, until tender (30-35 minutes). Drain well and spread on a tray to cool. Transfer to a bowl, add tomato, herbs and onion, cover and refrigerate until required.
For black garlic dressing, blend ingredients in a small food processor until smooth (thin with a little water if necessary) and season to taste.
Dress salad just before serving and toss to combine, transfer to a platter, scatter with nuts and seeds, and serve.
This recipe was taken from Gourmet Traveller read the article in it’s entirety here.