Rice salad with blistered broccolini and miso dressing

1 Place the rice in a large pan, cover with plenty of water and bring to a boil. Once boiling, turn the heat down to a simmer and cook for 18 minutes until tender. Drain, using a sieve then place the sieve over the saucepan, cover with a tea-towel and leave to one side.

2 Next, make the dressing. Place all the ingredients for the dressing in a blender with 1/3 cup of water and blend. Leave to one side. Taste and adjust the lemon or miso as you wish.

3 For the vegetables, heat 1½ tablespoons of rapeseed oil in a large frying pan over a medium to high heat. Once hot add the broccolini and cook for 2 minutes. Then add a splash of water (around 3 tablespoons), toss and cover with the lid. Cook for 5 minutes or until tender, then transfer to a plate. Add another drizzle of oil to the pan and when hot, add the mangetout. Cook for a couple of minutes until nicely blistered, then add to the plate.

4 To assemble the salad, place the cooked rice in a large serving bowl. Layer over the red cabbage, broccolini and mangetout, followed by the raw radishes, edamame and avocado. Drizzle over the dressing, mix and serve.