Forbidden rice salad with blistered tenderstem and miso dressing

Updated at: Thu, 17 Aug 2023 12:49:35 GMT

Step 1

Put the rice into a large pan, cover with plenty of water and bring to the boil.

Step 2

Once boiling, turn down the heat to a simmer and cook for 18 minutes, until tender.

Step 3

Drain into a sieve, then set the sleve over the same pan, cover with a tea towel and leave to one side.

Step 4

Put all the dressing ingredients into a blender with 100ml of water and whizz.

Step 5

Taste, and adjust the salt, lemon and miso as you wish.

Step 6

For the vegetables, heat 1 tablespoons of rapeseed oil in a large frying pan on a medium-high flame.

Step 7

Once hot, add the Tenderstem and cook for 2 minutes, then add a splash of water (about 3 table- spoons), toss and cover with a lid.

Step 8

Leave to cook for 5 minutes, until tender, then transfer to a plate.

Step 9

Add another drizzle of oil to the pan and, when hot, add the mangetout.

Step 10

Cook for a couple of minutes until nicely blistered, then add to the plate with the broccoli.

Step 11

To assemble the salad, put the cooked rice into a large serving bowl.

Step 12

Peel and stone the avocado (do this at the last minute, so it doesn't discolour), then cut into wedges.

Step 13

Layer the cabbage, Tenderstem and mangetout over the rice, followed by the radishes, edamame and avocado.

Step 14

Drizzle over the dressing, mix and serve.

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