Black rice Salad Recipe

• 200g black rice, rinsed

• 200g sweet potato, peeled and diced

• 20g shallots, finely diced

• 1 tbs chopped flat-leaf parsley

• 100g pea shoots

• 1 radish, thinly sliced

Dressing:

• 1 tsp sea salt

• 1 tsp lime juice

• 1 tsp sesame oil

• 1 tsp beetroot finishing dressing

• ½ tsp pomegranate molasses

• Preheat oven to 180°C.

• In a saucepan, bring 1½ litres of water to a boil, add the rice, let it simmer on low heat for 10-15 minutes or until cooked (types of black rice can vary) and drain.

• Place the sweet potato on a baking tray lined with baking paper and roast for 10 minutes.

• In a bowl, combine the sweet potato, rice, shallots, parsley and the dressing.

• Gently fold through the pea shoots.

• Garnish with the radish and a few more pea shoots..