Eastington@Paddington

fromObserver Food Monthly Magazine, November 2007 (page 15)by Nigel Slater

• 125g wild rice
• a large handful golden sultanas
• a large handful pecans
• 2 pomegranates
• a small bunch flat-leafed parsley
• For the dressing
• juice of half an orange
• zest and juice of a lime
• juice of half a lemon
• balsamic vinegar – a few drops
• olive oil – 2 tbs
• 12 thin slices of prosciutto
• Sea salt

I set these in ramekin moulds.