Salmon and brown rice salad
SERVES 4 PREP AND COOK TIME 25 MINUTES
½ cup (80g) black rice ½ cup (80g) brown rice 300g cooked salmon, flaked ½ red onion, sliced finely 1 (130g) Lebanese cucumber, diced 100g snow peas, trimmed, blanched 1 cup fresh coriander leaves 1 tablespoon sesame seeds, toasted
2 tablespoons tamarind purée 1 teaspoon soy sauce 2 teaspoons finely grated ginger 1 tablespoon grated palm sugar ½ teaspoon ground cumin 1 large red chilli, finely sliced
1 Cook black and brown rice in a large saucepan of boiling water for 20 minutes or until tender. Drain; rinse well. Transfer to a large bowl and add the salmon, onion and cucumber. Season with sea salt and freshly ground black pepper; toss to combine.
2 DRESSING Put the tamarind purée into a large bowl and add ½ cup (125ml) water. Stir to combine, then add the soy sauce, ginger, palm sugar, cumin and chilli. Stir until the sugar has dissolved.
3 Add half the Dressing to the rice mixture and then arrange over a serving platter. Top with the snow peas, coriander and sesame seeds. Drizzle with remaining Dressing and serve. Not suitable to freeze or microwave.