Photo by Julie O’Malley
Salad with Asian Dressing
Serves 4
2 cups cooked brown rice (150g uncooked), cooled
1 (500g) sweet potato, peeled, roughly chopped, roasted, cooled
Seeds of 1 pomegranate
100g baby spinach leaves
1 large carrot, finely shredded
2 cooked chicken breast fillets, shredded
1 cup (100g) mixed sprouts
Asian Dressing (makes 150ml):
1 cup coriander leaves
1cm piece ginger, finely grated
1 small red chilli, seeds removed, finely chopped
1/4 cup (60ml) coconut milk
2 tbs apple juice or coconut water
1 tbs honey or coconut sugar
1 tsp white miso paste
1. For the dressing: Place all the ingredients in a small food processor and whiz until combined. If not using immediately, transfer to a small jar, secure with a lid and chill for up to 1 week. Shake well to serve.
2. In a large bowl place rice, sweet potato, pomegranate seeds, spinach, carrot, chicken and sprouts. Chill until ready to serve.
3. To serve, gently toss with dressing to combine.