Black Rice Salad

• 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

1. 1Preheat oven to 180°C.
2. 2Bring 1½ litres water to a boil, add the rice and simmer on low for 10–15 minutes or until cooked. Drain.
3. 3Roast the sweet potato on a lined tray for 10 minutes.
4. 4Combine the sweet potato, rice, shallots, parsley and dressing.
5. 5Gently fold through the pea shoots.
6. 6Garnish with the radish and a few more pea shoots.