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Roasted Shellfish Rice Salad

This refreshing roasted shellfish rice salad is a perfect blend of seasonal September flavors, embodying the spirit of adventure and change.

Cold dish
Prep 20m · Cook 40m · Total 1h
12 ingredients

As the world shifts and evolves, just like the legacy of John Penton in off-road racing, this dish celebrates the treasures of the sea, reminiscent of racing towards new horizons. The confirmation of Stephen Miran as Fed Governor symbolizes a bold new direction, paralleling the vibrant flavors and textures in this salad. The roasted shellfish stand proudly atop a bed of fluffy rice, echoing the dynamic shifts in both sports and economics. Each bite is a reminder of the beauty found in change, merging fresh produce and bold techniques for a delightful experience.

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. In a bowl, toss the shrimp and mussels with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until cooked through.
  3. While the shellfish roasts, cook the jasmine rice in a pot with 500 ml of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until fluffy.
  4. In a large mixing bowl, combine the cooked rice, roasted shellfish, diced red bell pepper, diced cucumber, chopped parsley, and chives.
  5. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour the dressing over the rice and shellfish mixture, tossing gently to combine.
  6. Serve the salad chilled or at room temperature, garnished with extra herbs if desired.