Ingredients For the rice custard 4 short cut bacon rashers, chopped
1 medium carrot, chopped
1 celery stick, chopped
1 cup cooked brown rice
About 30 g Parmesan cheese
65 ml thickened cream
About 1/8 cup fresh chives
Bit of basil, chopped
½ tsp French mustard
Bit of hot sauce (optional)
For the salad Bit of lettuce, cut into bite sized pieces
1 ripe pear, cored and diced
1 avocado, diced and dipped in lemon juice
Handful of pistachios
50 g feta cheese
½ shallot, diced
Seeds from half a pomegranate
For the citrus dressing ½ cup orange juice, freshly squeezed
2 tbsp white wine vinegar
1 tbsp honey, to taste
3 tbsp olive oil
Method For the custard slice
Prepare a square pan by putting baking paper in it.
Heat a bit of oil in a pan and add the bacon pieces. Cook these for about 5 minutes and then add the carrots.
Cook a further 5 or so minutes and add the celery and zucchini and cook, stirring until the carrots are starting to go slightly soft. Cool.
Combine the vegetable mixture with the remaining ingredients in the same pot or in a bowl if you prefer - I wanted to save washing up.
Mix well and spread this mixture into the prepared pan.
Bake in a moderate oven for about 25 - 35 minutes or until the custard is set.
Slice, and serve with a salad or with chips.
This is also good cut into small pieces for lunch boxes and heats well in the microwave. It last for at least 5 days and is also nice eaten at room temperature as party buffet food!
For the salad
Add all the salad ingredients together, and drizzle the dressing over it.
Toss until it is combined, and serve.
For the dressing
Whisk all the dressing ingredients together for about a minute until they are well combined.