300g black rice
½ cucumber, diced
5 radish, sliced
1 handful edamame
1 handful frozen peas
1 handful lentil sprouts
2 spring onions, sliced
1 small handful coriander, chopped

Miso dressing
100g sweet potato, peeled and diced (about ½ a medium sized potato)
1 inch piece ginger, peeled and diced
½ lemon, juiced
2 tbsp rice vinegar
1 heaped tbsp sweet white miso paste
2 tsp sesame oil
75ml extra virgin olive oil
1 tsp tamari (wheat-free soy sauce)
 

1. Cook the rice until tender then drain (about 35 minutes)
2. Once the rice is cool, combine with remaining salad ingredients
3. To make the dressing roast the chopped sweet potato in the oven at 200C for 20minutes until tender.
4. Once cooked just add potato and all other dressing ingredients to the blender and blend until smooth. You will need to add some water to loosen up the mixture (it should be the consistency of double cream)
5. Serve rice with dressing

You could also serve this dish with cooked king prawns

Recipe by:
Robert Hobson (RNutr)
Registered Nutritionist
RHNutrition and hopenutrition