I love the contrasting colours in this tasty salad. The black of the rice against the red radishes and green soya beans is stunning, especially on a sunny summer’s day. Radishes and summer go hand-in-hand for me, but they are available most of the year meaning this recipe need not be consigned just to a few months a year. Enjoy this salad warm or cold. It’s dressing of tamari and ginger gives it a quintessentially Asian flavour, as do the addition of soya beans. These can be substituted with peas if you prefer, and adding in a little spring onion is also recommended if you want to mix things up a bit. The quantities below makes two servings.
For the Salad
- 100g black rice
- 100g frozen soya beans
- 50g flaked almonds
- 50g pumpkin seeds
- 4 radishes, cut into quaters
For the Dressing
- Juice of 1 unwaxed lemon
- Rind of half an unwaxed lemon, grated
- 2 teaspoons of tamari sauce (gluten free soya sauce)
- Grated fresh ginger, skin removed and enough to cover 1 teaspoon
- In a large pan, cook the black rice in 5 times its quantity of water to the packet’s guidelines (usually 25-30 minutes)
- Meanwhile, in a separate pan cook the frozen soya beans in a small amount of water by brining to the boil then simmering for around 3 minutes. Once cooked, use a colander remove the soya beans from the boiling water, then refresh in cold water, strain again and leave to once side.
- Once the rice is cooked strain and leave to one side to cool, or if you prefer a warm salad start putting the salad together immediately.
- Put the salad together by mixing all ingredients together, together with the dressing.