1

150 gm (1½ cups) wild rice

150 gm freekeh

600 gm mixed cherry tomatoes,

halved, sliced or quartered,

depending on size

½ cup each (loosely packed)

mint, coriander and flat-leaf

parsley

½ small Spanish onion,

thinly sliced

Tamari nuts and seeds

(see note), to serve

BLACK GARLIC DRESSING

90 ml extra-virgin olive oil

1 tbsp red wine vinegar

Juice of ½ lemon,

or to taste

3 black garlic cloves (see

note), very finely chopped

1 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.

2 For black garlic dressing,

blend ingredients in a small food

processor until smooth (thin

with a little water if necessary)

and season to taste.

3 Dress salad just before

serving and toss to combine,

Tomato and

mixed-grain

salad with black

garlic dressing

SERVES 6-8 // PREP TIME 15 MINS

// COOK 35 MINS (PLUS COOLING)

No barbecue is complete

without a mix of excellent

salads. This one makes the

most of summer tomatoes and

the freshest of herbs, but don’t

be fooled – it’s no lightweight.

A mix of grains and seeds

adds heft as well as interest.

transfer to a platter, scatter with

nuts and seeds, and serve.

NoteTamari nut and seed

mix is available from select

greengrocers and health-food

shops; if it’s unavailable,

substitute your own choice

of roasted nuts and seeds.

Black garlic is available from

select delicatessens and

supermarkets.

Wine suggestionJuicy young

red gamay.

98 GOURMET TRAVELLER