Ingredients
- Serves 6-8
- 100g black rice
- 1 cucumber, diced
- 100g mangetout
- 1 bunch spring onions, finely chopped
- 25g mint leaves, chopped
- Half a head red cabbage, shredded/grated
- 2-inch knob ginger, peeled and grated/finely chopped
- 4 tbsp olive oil
- 1 tbsp sherry vinegar
- Salt and pepper
Start by cooking the rice in boiling water until tender – about 40 minutes. Drain and set aside. While that is cooking, blanch the mangetout by cooking them for no longer than one minute in boiling water and then running them under cold water to ‘refresh’ them and keep that lovely green colour.
To make the dressing, blitz the olive oil, sherry vinegar, ginger and half of the mint together in a food processor and season well. To assemble, toss the shredded/grated cabbage, cold rice, chopped cucumber, spring onions and mangetout together with the dressing and the remainder of the chopped mint.
