I’ve always wanted to create another salad with the colours of the Jamaican flag. For my old Jamaica Observer column, I had done one with black beans, yellow corn and green peas. This is my latest ode to the black, green and gold of the Jamaican flag. I like to eat some of this in a bowl for my meat-free days, it also makes a lovely side dish.
- 200g uncooked black rice, cooked according to package directions
- 100g snow peas, blanched and cooled
- 100g baby spinach leaves
- 100g cooked ackee
- 2 roasted yellow sweet peppers, cut into strips
- 2 tbsp chopped mixed herbs
- 1 garlic clove crushed
- 2 tbsp white wine vinegar
- 4 tbsp avocado oil
- In a large bowl add cooked black rice, snow peas, spinach leaves, ackee, peppers and mixed herbs.
- Whisk garlic, vinegar and oil in a separate bowl, season with salt and pepper, then pour over salad ingredients.
- Toss the salad together, be careful not to break the ackee, divide into bowls and serve.
Jacqui ‘JuicyChef’ Sinclair, founder of Nyam & Trod, is a British Jamaican award-winning chef, writer, and food culturist. She is a co-founder of Kingston Kitchen, an annual food event supporting food artisans. Jacqui has been an advocate of the Meatless Monday Global movement in Jamaica since 2011. Jacqui’s work has been featured in such publications as the Huffington Post, the Jamaica Observer, Saveur, The Jewish Post and numerous blogs. She has appeared on the Travel Channel’s ‘Bizarre Foods’ with Andrew Zimmern and Food & Wine’s Jamaica episode with Kwame Onwuachi.