Black rice salad

This substantial salad is just The Absolute Best. Feeds 4

• 300g black rice
• 200g long stem broccoli, cut into thirds
• 150g sugar snap peas
• ¼ red cabbage, shredded
• 150g radishes, trimmed and sliced
• 150g edamame beans
• 100g pumpkin seeds, toasted
• 1 avocado, stone removed and cut into wedges at the last minute
• 60g cashews
• 100ml cold water
• 1 cm ginger, peeled and roughly chopped
• 2 tbsp white miso
• 2 tbsp extra virgin rapeseed oil
• 2 tbsp sherry vinegar
• 1 tbsp maple syrup
• ½ tsp salt

1. Boil a pot of salted water, add the rice and simmer for 30 mins
2. In the meantime, steam the broccoli and sugar snaps. Rinse under cold water when cooked.
3. Mix the salad ingredients (everything from broccoli to pumpkin seeds) in a large bowl
4. Make the dressing with a hand blender by whizzing together the cashews, water, ginger. miso, rapeseed oil, sheery vinegar, maple syrup and salt until smooth
5. When the rice is done, drain and then rinse with cold water to cool
6. Mix into the salad ingredients, add the avocado and dress just before serving

Serve with grilled halloumi, drizzled with hot honey