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 olives, 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. Finish and plate
Slice spring onions. Toss all components together with mesclun leaves. Divide among plates with sliced avocado.
The dijon mustard can be substituted with wholegrain mustard.
Black rice, 300g
Dutch carrots, 1 bunch
Red capsicum, 1
Sicilian olives, 1 tub (200g)
Dill, 1 packet
Lemon, 1/2 *
Spring onions, 1/3 bunch *
Mesclun leaves, 1/2 bag (100g) *
From your pantry
Oil (for cooking + olive), salt, pepper, white wine vinegar, ground cumin, dijon mustard