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Watercress, edamame & black rice salad with miso dressing
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Serves: 2 or 4 as a side salad (with extra dressing)
250g pack Thai black rice
1 tbsp Miso Tasty Organic White Miso Paste
4 tbsp Japanese rice vinegar
1 tbsp finely grated fresh ginger
1 small clove garlic, to taste, finely grated
½ tsp honey (or use maple syrup to make the dish vegan)
½ tsp soy sauce
45ml olive oil
1 Granny Smith apple, cored and finely grated
50g watercress, large stalks removed
150g frozen edamame beans, defrosted
1 ripe avocado, diced into 1cm cubes
1 tsp mixed black and white sesame seeds, dry toasted
1. Cook the rice according to pack instructions, then cover and leave to cool.
2. Meanwhile, make the dressing. Blitz the miso paste, vinegar, ginger, garlic, honey and soy in a blender until smooth. Slowly add the oil, blending until combined. Stir through the grated apple. Season with freshly ground black pepper if needed. Store in the fridge, in a sealed jar, until ready to serve. Any remaining dressing will keep for up to two days in the fridge.
3. Just before serving, toss the watercress, edamame beans and cooled rice together, then add just enough dressing to coat. Add the avocado and gently toss again.
4. Sprinkle over the sesame seeds and serve with some extra dressing on the side.
Typical values per serving:
This recipe was first published in Thu Oct 01 10:39:03 BST 2020.