Salad of wild rice, charred sweet corn, spiced pecans, avocado and feta by Anna Hansen, chef-patron of the Modern Pantry in London.
- 2 cobs of corn
- 150g wild rice
- 1 small cinnamon stick
- 1 red chilli, split lengthways
- 1 red onion
- 1tbs olive oil
- 3tbs good red wine vinegar
- ¼tsp sweet smoked paprika
- 100g pecan nuts
- 1tbs icing sugar
- 1tsp cumin seeds
- ½tbs Maldon sea salt
- 1 avocado, cut into pieces
- 1 bunch coriander, chopped (stalks and leaves)
- Small bunch of watercress, washed
- 100g marinated feta
Cut the kernels off both cobs of corn. Put a little oil in a big pan, add the kernels and fry over a high heat until charred in places.
Simmer the wild rice, cinnamon and chilli in plenty of water until tender but still al dente, and strain. Leave to cool.
Slice the red onion and caramelise in a pan in a 1tbs of oil until soft. Add the vinegar and paprika. When the vinegar has evaporated, remove from the heat, allow to cool and add the corn. Toss the pecans with the icing sugar, cumin seeds, salt and 1 tbsp water. Bake at 150°C for 20 minutes or until golden (don't let them scorch). Cool. Mix the rice, sweet corn and onion, chopped coriander, avocado and watercress together. Crumble over the feta and pecans. Serve.