Black Rice & Sweet Potato Salad
- 80 g light tasting olive oil
- 40 g lemon juice
- 20 g honey
- 20 g dijon mustard
- 2 pinches salt
- 400 g sweet potato peeled, cubed into 3 cm chunks (approx. 1 medium)
- 200 g black rice
- 2 avocados cut into 3 cm chunks
- 50 g Danish feta crumbled
- 30 g pepitas
- 1 sprinkle pomegranate seeds for colour
Add all dressing ingredients to mixer bowl. Blend for 1 min/speed 7/MC on. Set aside.
Without washing bowl, insert simmering basket and weigh in rice. Take your simmering basket and rinse the rice well. Put the simmering basket back in place.
Weigh in 900 g water with the rice. Put your deep steaming tray in place with sweet potato. Cook for 25 min/steaming temperature/speed 3. You may need to remove your sweet potato early if it cooks - you don't want it to be too soft.
Let your rice and sweet potato cool completely then stir through remaining salad ingredients and dressing. Season to taste and sprinkle with Pomegranate if desired. You may also like to add a handful of baby spinach or rocket.
Calories: 352kcal | Carbohydrates: 37g | Protein: 6g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 228mg | Potassium: 503mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7193IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 1mg