This recipe is a great vegetarian and vegan dish (without the goat's cheese)
200g brown basmati, red Camargue and wild rice
100g frozen peas
1 ripe avocado, peeled and cut into cubes
40g radishes, thinly sliced
1 essential Waitrose Cucumber Portion, halved lengthways
2 tbsp mixed seeds
100g goats cheese in small spoon size
1½ tsp wasabi powder
1 tbsp Cooks' Ingredients Rice Wine Mirin
1 tbsp toasted sesame oil
Cook the rice for 20 minutes, according to packet instructions. Add the peas and cook for a further 3 –5 minutes or until the rice is tender. Drain, refresh in cold water and tip into a large bowl.
Add the diced avocado, radishes, cucumber, mixed seeds and goat’s cheese and toss together.
In a small bowl, whisk together the wasabi powder with 2 tsp cold water and leave for 2 minutes for the flavours to intensify. Stir in the mirin, sesame oil and seasoning then pour over the salad and mix together. Serve straight away.
Typical values per serving when made using specific products in the recipe
Energy 1,914kJ/ 457kcals
Saturated Fat 6.8g