Salads

Wild Black Rice Salad with Tahini Soya

There is something about summer that brings out the best creative bone in me – but my work does not end there, there’s also the execution part which is exhausting to say the least. This recipe began its creation way back in winter, but finally got executed in the summer with a lot of fine tuning, trials and photography. You see, winters are the toughest times for me with the cool breeze hitting my bones, and getting out of bed with three layers of blankets is hard, to say the least. I am definitely all for summer – I can sit out in the heat, under the blazing sun for hours without much worry. The freckles can take over my face, I don’t really care. Which means, hectic kitchen schedules and shoots and dripping in sweat!

So here, is a two-season-result: a black rice and cucumber salad with a gorgeous tahini and soya dressing, heavy on the ginger, and fresh basil. Optional is a couple of boiled eggs chopped up and some spring onions – I’ve done it many times in the trial sessions, but you know when you have to photograph and you forget to buy the eggs? Yep…

I used wild black rice which is gorgeously nutty, nutritious and delicious. You can sub this with quinoa or millet, even pasta!

The Recipe
Serves

Ingredients

  • 1 cup black rice, cooked
  • 1 whole cucumber, slices and quartered
  • ½ onion, finely chopped
  • 1-2 tbsp fresh basil, finely chopped
  • 1 tbsp toasted sesame seeds
  • 1 boiled egg (optional)
  • finely chopped spring onions (optional)
  • Dressing:
  • 2 tbsp tahini
  • 2 tbsp toasted sesame oil
  • 1 tbsp soya sauce
  • 1 tsp minced garlic
  • 8-9 slices of ginger
  • ½ tsp black pepper (Sancho)
  • ½ tsp salt
  • pinch of castor sugar

Instructions

  • Stir the dressing together together and refrigerate until ready to use
  • Salad: toss all the items together
  • Serve as cold salad