A delicious and nutritious dish courtesy of WeightWatchers

A filling, healthy salad that comes with a twist

Thursday, 28th January 2021, 12:30 pm

Features the unusual ingredient of black rice, which makes an interesting addition to a casual supper. It has a nutty, earthy flavour that’s just as delicious for lunch the next day.

Prep: 25 mins l Cook: 30 mins


Sign up to our daily newsletter

The i newsletter cut through the noise

Egg and black rice salad Serves 6

300g wholegrain Black Venus Rice, dry

Six medium eggs

2 tbsp balsamic vinegar

2 tbsp olive oil

120g spinach

One small red onion, thinly sliced

Six medium radishes, trimmed and thinly sliced

One bulb of fennel, trimmed and thinly sliced

40 g Kalamata olives, in brine, drained and halved

1 tbsp sunflower seeds, toasted


1. Cook the rice in a large pan of boiling water for 25 minutes, or until tender. Drain well.

2. Meanwhile, toast the sunflower seeds in a dry frying pan, then remove from the heat and set aside. Put the eggs in a large pan and cover with cold water. Cover and bring to a boil. When the water is boiling, uncover and continue to cook for eight minutes. Drain, cool under cold running water, then peel and halve.

3. Put the rice in a large salad bowl and toss with the vinegar and a tablespoon of the oil. Season to taste. Add the spinach, red onion, radishes and fennel to the bowl and toss to combine.

4. Top the rice salad with the egg halves, olives and sunflower seeds. Drizzle over the remaining olive oil, then season to taste and serve.

Smartpoints: Green – 10; Blue – 8; Purple – 2

Notes: If you can’t find black rice, brown rice will work just as well. The SmartPoints will remain the same.