Asian Summer Salad

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


  1. In a large pan, cook the black rice in 5 times its quantity of water to the packet’s guidelines (usually 25-30 minutes)
  2. 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.
  3. 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.
  4. Put the salad together by mixing all ingredients together, together with the dressing.

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