125g black rice (not glutinous)
Fine sea salt
3 tbsp toasted sesame oil
4 tbsp olive oil
2 tbsp white miso paste – I like Miso Tasty
2 limes, zested and juiced (to get 3 tbsp juice)
2 garlic cloves, peeled and minced
4cm x 3cm piece fresh ginger, peeled and finely grated
2½ tbsp maple syrup
2 spring onions, trimmed, finely sliced, rinsed and drained
60g whole almonds, roughly chopped
300g tempeh, cut into 1cm-wide strips
200g red cabbage, finely shredded
2 pak choi (250g), washed and thinly sliced lengthways
50g bunch basil, leaves pick
Heel erg lekker.
Boil the rice in salted water according to the packet instructions (as a general rule of thumb, I use a teaspoon of salt for every litre of water), then drain and put to one side.
While the rice is cooking, get on with the rest of the salad. In a big bowl, whisk the sesame oil, half the olive oil, the miso, lime juice, garlic, ginger, a tablespoon of the maple syrup and three-quarters of a teaspoon of salt. Throw in the sliced spring onions and toss.
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Have ready a plate to the side of the stove. Put the almonds in a large frying pan, turn on the heat to medium and toast, stirring regularly, for eight minutes, until fragrant. Drizzle over the remaining tablespoon and a half of maple syrup and stir for another minute, until caramelised. Transfer to the plate and sprinkle with a big pinch of salt.
Rinse out the pan, then heat the remaining two tablespoons of olive oil. Once it’s hot, lay in the tempeh strips and fry for three minutes on each side, until golden and crisp. Add the cabbage, cook for another three minutes, until wilted, then tip the lot into the dressing bowl. Add the pak choi to the bowl, too, toss to combine, then fold in the rice and basil leaves.