Asian wild-rice salad

Serves 4 Preparation time 10 minutes Cooking time 30 minutes

The fish is optional, but the flavours work together so well that I couldn’t resist it. You could use flaked chicken instead or eat the salad on its own.

You need

• 250g uncooked wild rice • 1 cup (250ml) coarsely chopped

coriander leaves • 50g pecan nuts, roasted • 1 red onion, sliced into very

thin rings • 200g hot-smoked salmon, flaked

(optional) • 2 sheets nori, torn into strips

FOR THE SALAD DRESSING • peel and juice of 1 lemon • 2cm piece fresh ginger • 2 tablespoons (30ml) honey • a pinch of chilli powder • ¼ cup (60ml) rice vinegar

or apple-cider vinegar • 1/ cup (80ml) soy sauce

3 • 1 tablespoon (15ml) sesame oil

This is how

Make the salad dressing Pulse all the ingredients except the lemon juice in a food processor. Then stir in the lemon juice to taste. Make the salad Cook the wild rice according to the instructions on the packaging until done but still firm. Set aside to cool. Combine the rice with all the other salad ingredients except the nori. Pour over half the salad dressing and stir through. Scatter the nori strips over the salad just before serving, and serve the rest of the dressing in a jug on the side. TIP Roll nori sheets into cones and place some wild-rice salad inside, almost like sushi hand rolls.