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Combine onion and vinegar in a small dish, set aside for 15 minutes. Remove onion from vinegar, reserving the vinegar.
Toss together the rice and quinoa mix with the almonds, onions, and spring onions.
Combine the vinegar with olive oil, lemon, sugar, and seasonings. Mix well and drizzle half over the rice mixture.
Spread lettuce and cucumber on the base of a serving platter. Scatter with the quinoa mix and toss gently to combine.
Layer salmon slices over the salad and drizzle with remaining dressing. Garnish with additional spring onions and edible flowers if preferred.
Notes; Add some craisins, avocado, chopped parsley or currants to the rice mixture as an alternative. You can substitute the rice mix with 1 ½ cups of your favourite grain combination.
If serving a crowd, simply double the recipe.
Serves: 2
20 Mins | Serves 4
For the mayonnaise, place egg yolks, vinegar, mustard, half the oil and a pinch of sea salt into the jug of a stick blender.
1 Hr | Serves 8
Preheat an oven to 180 degrees (C). Grease and line the base and sides of a 30 cm x 20 cm rectangle baking tray with high sides
50 Mins | Serves 6-8
Place the chocolate and olive oil into a large bowl over a pot of gently simmering water and stir occasionally until the chocolate has melted.
