Great for a couple’s fresh-from-the-garden type of lunch; or serve as a side dish with dinner.
Recipe developed by Crush Online
Prep time: 20 min
Cooking time: 30 min
ClemenGold® Salad And Ginger Dressing:
ClemenGold® and Ginger Dressing:
Combine all of the ingredients, except the olive oil, in a blender and whizz together.
With the blender running, slowly drizzle in the olive oil to emulsify. Taste and adjust the seasoning.
Rinse the black rice well; drain the water and then place in a saucepan with the chicken stock and 1 teaspoon of salt.
Bring to the boil, turn the heat down and cook for 20-25 minutes until all of the water has been absorbed.
Warm the olive oil in a pan. Add the Brussel sprouts cut side down, sprinkle with salt and pan fry until slightly charred on the cut side.
Turn the heat up to high, add the ClemenGold® juice and fry for another minute. Set aside.
Peel the ClemenGold®s and, using a sharp knife, slice lengthways into rounds (see image).
Grill the bacon in the oven at 180 °C until crispy.
Toast the almonds in a dry pan until they just start to char.
Mix all of the leaves together, toss with the Brussel sprouts and black rice.
Top with ClemenGold® slices, toasted almonds and baby radishes.
Adjust the seasoning, drizzle with the ClemenGold® and ginger dressing and serve.