Slice, add a few drops of olive oil and roast the red tomato and yellow pepper on a griddle pan or in the oven till they begin to char.
Remove from the stove and set aside to cool. Wash the salad greens and herbs and dry them (I used a salad spinner), and tear to bite sized pieces, shred the herbs.
Mix the herbs and greens together. The herbs are not for garnish, they are an integral part of the salad.
Slice the cherry tomatoes into halves or quarters, depending on the size.
Roast the almonds and raisins in a hot pan for 3 minutes, stirring continuously. Sliver the almonds ( I did not blanch them).
Shred the dried apricots.
Assemble the Black Rice Salad on individual serving plates, warming the rice just before doing this. Arrange the rice in the centre of the plate, setting the salad greens, tomatoes and peppers around the rice. Sprinkle salt and pepper.
Garnish with almonds, raisins and pomegranates. The dressing may be poured on the salad according to individual tastes, and mixed into the salad. Serve with chunks of bread or focaccia