Broccoli Avocado Salad with Smoked Almond Rice

Ingredients

• 100 g Basmati natural rice
• 1.5 tbsp sesame oil
• 4 cardamom pods
• Salt
• 250 g green asparagus
• 400 g broccoli florets
• 150 g red cabbage
• 100 g smoked almonds
• 0.5 lemon (juice)
• 2 tbsp honey
• 4 tbsp peanut oil
• Pepper
• 2 Avocados

Instructions

1. 1.

   Sauté rice in 1 tbsp sesame oil, stirring over medium heat for 3–4 minutes until grains turn pale white.

2. 2.

   Add 300 ml water, cardamom pods and a pinch of salt; bring to a boil, then cover and simmer on low for 30–35 minutes.

3. 3.

   Meanwhile wash asparagus, trim woody ends and peel lower third if needed. Wash broccoli. Cook asparagus in boiling salted water for 6 minutes, adding broccoli during last 3 minutes. Shock vegetables in cold water and drain.

4. 4.

   Shred red cabbage into fine strips. Roughly chop almonds. Whisk lemon juice, honey, remaining sesame oil and peanut oil to make dressing; season with salt and pepper.

5. 5.

   Open rice pot, fluff rice with a fork, discard cardamom pods, fold in half the almonds and let rice steam off excess moisture. Cut asparagus into bite‑sized pieces. Toss asparagus, broccoli and cabbage with dressing. Arrange rice on a plate. Halve avocados, remove pits, lift flesh from skin and slice. Distribute vegetables and avocado slices over rice; sprinkle remaining almonds before serving.