— SERVES 4
1 CUP BLACK RICE
2 CUPS WATER
1/2 TSP SEA SALT
1 CUP RAW CASHEW NUTS
16 SMALL SPRING ONIONS
A BUNCH OF CORIANDER
1 CUP COCONUT MILK
1 SMALL GARLIC CLOVE
ZEST AND JUICE OF 1 LIME
A LITTLE PIECE OF GINGER
2 TBSP BLACK OR WHITE SESAME SEEDS
SEA SALT, TO TASTE
1 - Rinse the rice a few times until the water is clear. Place in a pot with water and salt. Bring to a boil. Reduce heat to low, cover and simmer for about 30 minutes. Remove pot from from heat and let rest 5 minutes with the lid on. Transfer to a large mixing bowl and allow to cool.
2 - Preheat oven to 150C°. Spread cashew nuts on a baking sheet lined with parchment paper. Roast for 5 minutes, stir and roast 5 more minutes. Remove from oven and let cool.
4 - Raise oven temperature to 200C°. Rinse and dry spring onions, cut ends and split them lengthwise. Place on a baking sheet, drizzle with olive and salt and roast for 5-7 minutes.
5. Peel carrots and use a vegetable peeler to cut them into ribbons. Peel mango and cut it into medium pieces. Pick coriander leaves.
Peel avocados, chop them into small cubes and drizzle with lime juice.
Add roasted spring onions, carrots, mango, avocados and coriander to the mixing bowl with rice and toss well.
6. Make coconut dressing. Peel garlic and ginger and minced finely. Combine all dressing ingredients in a small bowl.
Serve salad with the dressing and toasted cashew nuts.
NOTE / To enhance the taste of sesame, you can toast sesame seeds for a few minutes in a dry skillet before adding them to the dressing.