The sweet notes of mirin rice wine help to bring out the unique umami flavour of the dish. A delicate and sweet salad which is perfect for summer.
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Cook the rice for 20 minutes, according to packet instructions. Add the peas and cook for a further 3 –5 minutes or until the rice is tender. Drain, refresh in cold water and tip into a large bowl.
Add the diced avocado, radishes, cucumber, mixed seeds and goat’s cheese and toss together.
In a small bowl, whisk together the wasabi powder with 2 tsp cold water and leave for 2 minutes for the flavours to intensify. Stir in the mirin, sesame oil and seasoning then pour over the salad and mix together. Serve straightaway.
You could use sugar snap peas or broccoli instead of the peas if you like. You can make this the day before (without the avocado) and chill, covered with clingfilm, in the fridge. Add the avocado just before serving, to ensure it doesn’t discolour.
Have you heard?
The avocado contains more protein and oil than any other fruit.
Typical values per serving when made using specific products in recipe
Energy | 1,914kJ/ 457kcals |
|---|---|
Fat | 22g |
Saturated Fat | 6.8g |
Carbohydrates | 50g |
Sugars | 4.7g |
Fibre | 5.7g |
Protein | 13g |
Salt | 0.33g |
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