Roast Zucchini, Red Rice, Tomato and Pomegranate Salad w Lemon Marjoram Anchovy Dressing + Manchego

Currently in Perth, Western Australia and I’m enjoying the local produce from the farmers market. I made this salad with leftover red rice - black, wild or brown basmati rice works fine as a substitute, select a rice that is pretty firm in texture.

After indulging in a bowl of Bak Chor Mee/Mee Pok for lunch, I wanted a light-ish dinner. For a more substantial feed, this salad pairs well with grilled meat, seafood or tofu.

The dressing is delicious with other salads or as a dipping sauce for crudités - particularly endives.

**Gluten free and refined sugar free