Kale, Brown Rice and Avo­cado Salad with Miso and Tahini Dress­ing

Dish - Everyday Dish - - Sides -

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.

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