Kale, Brown Rice and Avocado Salad with Miso and Tahini Dressing
Put the rice and water in a saucepan with a pinch of salt and bring to the boil. Reduce the heat to low, cover tightly and cook for 45 minutes. Fluff up with a fork then spread onto a large plate to cool.
Rip the kale into bite-sized pieces and place in a large bowl with ½ teaspoon sea salt. Scrunch handfuls of the kale in your fingers for about 2 minutes until it becomes darker and softer in texture and has reduced in volume.
Dressing: Whisk all the ingredients together in a bowl and season, adding a little more water if needed to make a pourable dressing.
To assemble: Add the cabbage to the kale and pour over most of the dressing, turning to coat well. Add the cooled rice, dates and avocado and toss again.
Transfer to a serving bowl. Use a vegetable peeler to cut long thin strips off the carrot.
Place on top of the salad and scatter with the seeds. Drizzle over the remaining dressing. Serves 6
COOK’S TIP: White miso will keep in an airtight container in the fridge for several months.
PANTRY NOTE: Toasted mixed seeds are available in the loose bins section at supermarkets.
This salad is topped with one of my favourite Japanese dressings. You can replace the brown rice with grated raw cauliflower and add other raw seasonal vegetables of your choice.