Cooling pomegranite rice salad

It's been almost unbearably hot in Canberra over the last couple of weeks and I have been going through what's a rare phase for me of just not feeling like cooking, or for that matter, sitting in a hot room in front of a hot computer. Don't panic! We've still been eating, but it's been basic. On several occasions, Tim's wandered down to the kitchen to ask me what's for dinner and I've pointed him in the direction of the toaster or the supermarket. Or given him a  sufficiently dirty look to send him on his way in silence. Suffice it to say that my weekends spent in kitchen doesn't hold the same allure when it's in the high 30's before you turn the oven on! 

The upside of this time of year is that we start to see some pomegranites in the supermarket. Pomegranites are one of my favourite things and a real gem. At the moment, what you'll find is imports, but they'll do. I've always thought that pomegranites look ancient and regal with their little crown at one end, and seeds that are like sublime, shining rubies that explode with sweetness in your mouth. Part of the attraction is the knowledge that pomegranites have been enjoyed and revered for thousands of years. I have no doubt that they've had the same mystifying effect on humans for all that time. Anyway, I love them, and the intrepid Tim has grown to love them too, so long as he doesn't have to be involved in prying the seeds from the skin. (It's not that hard).

Anyway, for anyone else who's sweltering in the heat and for whom the oven or stove resembles hell in the suburbs, here's something cool. It's one of our favourite salads and tastes just as good the next day. It's sweet & sour, cooling and refreshing. If you vary it, the main thing is that you hit an even contrast between sweet & savoury - sweet sultanas and pomegranite and savoury carrot, zucchini & herbs. Then the zing of the lemon based dressing to set it off.

Ingredients:

2 cups cooked rice, cooled

1/2 bunch flat leaf parsley, chopped

2 stalks celery, finely chopped 

1 large carrot, peeled & grated

1 medium zucchini, grated

2 shallots, chopped

1/2 cup sultanas

1/2 cup walnuts, chopped (or 1/4 cup pine nuts, dry roasted & chopped)

seeds from 1 large pomegranite

Dressing:

1/2 cup extra virgin olive oil

1/4 cup or so of lemon juice

1 large clove of garlic

1 tbsp coarsely ground black pepper

1 decent pinch of salt

For the salad, just throw everything into a bowl and toss until well combined.

For the dressing, thrown everything in a blender or food processor and whizz until the garlic is finely chopped and everything's well mixed. Taste the dressing - don't be afraid to use more lemon juice. If you're using lemon juice from a bottle, you may need a bit more. You want a nice, zesty kick to it. 

Pour the dressing on and toss the salad until well combined. ENJOY!