Broccoli, brown rice and cashew salad

Method

1. 1

   Cook brown rice according to packet instructions, drain, rinse under cold water and set aside.

2. 2

   Cut broccoli into small florets and blanch for a couple of minutes until just tender then cool under cold water and leave to drain well.

3. 3

   Trim the tough outer parts from the stem of the broccoli and cut into small pieces and place in a large bowl.

4. 4

   Add the spring onion, lettuce leaves (broken into small pieces if large), tomatoes, mint, coriander, cooked rice and broccoli to the bowl.

5. 5

   Mix the sesame oil, soy, mirin and grated ginger together in a jug. Place the tahini in a bowl and slowly add the soy mixture, whisking to incorporate.

6. 6

   Pour over the salad and toss lightly to combine.

7. 7

   Sprinkle with cashew nuts and sesame seeds before serving.