A healthy, nourishing salad that’s really filling and packed with flavour.
½ cup dry weight sushi rice, cooked according to package directions
1 carrot, shredded
60g broccoli, in small florets
¼ red pepper, chopped (use the other whole red pepper, if following the plan, and cut down the side, leaving the other ¾ intact)
1 scallion, sliced
3 or 4 mushrooms, sliced
2 or 3 tbsp red cabbage, shredded (cooked, if desired)
100g baby spinach
2 sheets of nori, finely chopped
Soy sauce, if available; if not, use either salt or some of the sultanas to flavour
Flaked almonds, toasted, to garnish
1. Steam the broccoli until just fork tender. Cool in an ice bath (or under cold running water).
2. Fry the mushrooms with the spinach until cooked.
3. Mix all ingredients, and season to taste. Sprinkle with flaked almonds, if desired.