Lou's Wild Rice Salad with Roasted Nuts, Cranberries & Date Dressing (V)

1. Defrost in the fridge, then bring to room temperature or warm slightly in microwave - very gently.
2. Add dressing and toss well and finish with fresh herbs just before serving.

Ingredients: Wild rice, quinoa, cranberries, basmati rice, almonds, onion, pepitas, dates, lemon juice ,olive oil.

CONTAINS: NUTS

Best served with any protein, or on its own as a light lunch or festive side.

Toss through fresh herbs or mixed lettuce to stretch this for more servings

I am a country girl and my love of produce lives with me everyday. I have been cooking from a very young age, guided at first by the skillful and resourceful knowledge of my Mother and then through prolific exploration of food markets, of cooking and nutrition books, learning new techniques, experimenting with ingredients, learning the science of changes with heat and combining ingredients, the art of flavours.

In a nutshell, I love everything about food and cooking, from the growing and sourcing of fresh quality ingredients, thinking about the flavours, using my skill to create beautiful meals and finally sharing my meals with others. I am focused on meals that are dense with nutrition, that will bring joy to meal times and goodness to your body.

Discover Lou's other meals here

A Christmas table that needs something other than another roast vegetable

Vegan and vegetarian guests at Christmas lunch who want more than a side salad

A make-ahead dish that frees up oven space on the day

Cranberries already doing double duty as your Christmas colour palette