Brown Rice, Cucumber & Toasted Sesame Salad
Wow – the dressing in this one is a showstopper! It’s so good I could actually drink it. 😂If you love the flavour of sesame, definitely give this dish a go!
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Ingredients
- 1 cup broccoli florets
- 1/2 cup sesame seeds
- 2 x 125 g instant brown rice cups
- 1 lebanese cucumber chopped
- 3/4 cup edamame beans thawed
- 3 spring onions finely sliced
- 1 cup cooked chicken chopped (optional)
- 1/2 cup coriander leaves roughly chopped
- 1 avocado small, thinly sliced
- 1 tablespoon white miso paste
- 1 tablespoon pure maple syrup
- 1 tablespoon rice wine vinegar
- 3 cm ginger piece very finely chopped
Instructions
- Place the broccoli florets in a small glass bowl and half-fill the bowl with water. Microwave on high for 3–4 minutes until just cooked. Remove, drain and set aside.1 cup broccoli
- Place a medium frying pan over medium–low heat. Add the sesame seeds and toast for about 3–4 minutes. Give the pan a toss every now and then to stop them from burning. Remove from the heat and let cool.1/2 cup sesame seeds
- For the dressing: Combine all the ingredients in a bowl, mixing well to break down the miso paste. Stir through half the toasted sesame seeds. Add a little water, drop by drop, until you get a thinner consistency.1 tablespoon white miso paste, 1 tablespoon pure maple syrup, 1 tablespoon rice wine vinegar, 3 cm ginger piece
- To assemble: Place the brown rice, broccoli, cucumber, edamame beans, spring onion, cooked chicken (if using) and coriander in a large bowl and toss together. Add half the dressing and toss through. Then add the avocado, the remaining toasted sesame seeds and the rest of the dressing. Gently toss together and serve.2 x 125 g instant brown rice cups, 1 cup broccoli, 1 lebanese cucumber, 3/4 cup edamame beans, 3 spring onions, 1 cup cooked chicken, 1/2 cup coriander leaves, 1 avocado, 1/2 cup sesame seeds
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