This is the second time I have made this salad. It’s basically three main components layered together. This is a really nice way to build a salad instead of mixing it all together. Charring or barbecuing cabbage is my new favourite thing! So simple but really good flavour.
Serves 4 or more as a side - great for lunch the next day!
1/4-1/2 a cabbage cut into wedges - bout 600-700g
2 tins of chickpeas or 500-600g cooked
1 T olive oil
juice of a lemon
salt and pepper
4 T chopped herbs - I used parsley and coriander and mint
1 cup black rice
2 T extra virgin olive oil
2 T lemon juice and the zest of 1
1 T pomegranate mollasses
salt and pepper
1/4 -3/4 cup greek yoghurt
a handful of toasted nuts - I used almonds
1 block of haloumi, sliced- I like Whitestone or crumble over some feta
Start by cooking the rice. I find the best way to cook black rice is to bring a pot of water up to the boil and add the rice and boil for about 20 minutes. Drain in a sieve and place a tea towel over it to steam while you get the other bits sorted.
Mix the chickpeas with the lemon, olive oil and herbs and season.
Cut the cabbage into wedges, it is best if the core is till attached as its easier to cook and wont fall down the cracks of the BBQ. Drizzle with olive oil and salt and char on a hot grill, heavy based frying pan or BBQ until caramelised on each side,
Mix the rice with the olive oil, lemon juice and zest and the pomegranate molasses and season to taste.
Spread half the yoghurt on a large plate. Add half the charred cabbage, breaking it up a bit. Spoon over half the chickpeas and half the rice. Sprinkle over some mint leaves and then repeat with more cabbage, rice and chickpeas. Finish with the remaining yoghurt, herbs, toasted nuts or seeds. Crumble over the feta or cook sliced haloumi to until golden and place on top.