Set oven to 220ºC. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse with cold water.
2. Roast the vegetables
Trim carrots (halve larger carrots). Dice zucchini and capsicum. Toss on a lined oven tray with 1 tbsp oil, 2 tsp cumin, salt and pepper. Roast in oven for 15-20 minutes until tender and cooked.
3. Make the dressing
Chop dill fronds. Whisk together with lemon juice, 1 tsp mustard and 3 tbsp olive oil. Season with salt and pepper.
4. Prepare fresh ingredients
Slice spring onions. Flake apart salmon.
5. Finish and plate
Toss all components together with mesclun leaves. Divide among plates to serve.
The dijon mustard can be substituted with wholegrain mustard.
No fish option - salmon is replaced with smoked chicken breast. Protein upsize add-on is goats cheese. Break apart and toss through salad.
Black rice, 300g
Dutch carrots, 1 bunch
Red capsicum, 1
Dill, 1 packet
Lemon, 1/2 *
Spring onions, 1/3 bunch *
Smoked salmon, 1 packet
Mesclun leaves, 1/2 bag (100g) *
From your pantry
Oil (for cooking + olive), salt, pepper, white wine vinegar, ground cumin, dijon mustard