¾ cup black rice
1½ cups vegetable stock
½ teaspoon salt
spicy gochujang & sesame dressing (see recipe)
2 spring onions, sliced
250g green beans, trimmed
100g sugar snap peas, trimmed
1 tablespoon toasted sesame seeds
1 tablespoon karengo or nori flakes

Vary the greens here to what is in season or available. Asparagus would be delicious, as would slender stem broccoli, gai long or bok choy.

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1.Put the rice and stock in a saucepan with the salt and bring up to a simmer.
2.Lower the heat and cook, covered, for 20–25 minutes until bite tender.
3.Drain any excess liquid, then mix with 3 tablespoons of the dressing and half the spring onions.
4.Blanch or steam the green beans and sugar snaps until bite tender.
5.Toss in a bowl with the remaining spring onions and 2 tablespoons of the dressing.
6.Put the rice on a platter, top with the greens, sesame seeds and karengo and drizzle with a little extra dressing.
7.For a more substantial salad, pan-fry some pieces of chicken, pork or tempeh and drizzle with some soy sauce.
10.Dress baby cos leaves with spicy gochujang & sesame dressing, and add slices of roasted pork belly and plenty of green herbs such as Vietnamese mint, Thai basil, mint, basil and coriander.
11.Serve as is, wrap in rice paper rolls or shred the cos leaves and stir through rice noodles.
13.Fry sliced mushrooms with minced garlic and ginger, drizzle with some soy sauce and set aside.
14.Cook soba noodles, drain and rinse well before tossing with some spicy gochujang & sesame dressing.
15.Add some cooked edamame, the mushrooms and some bean sprouts.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles