New Year often brings a craving for cleaner dishes, and this one delivers without compromising on flavour. The miso, peanut sauce packs a punch and can be used on all sorts of dishes, with added sweetness from the fresh cherries. If you’re not that keen on raw broccoli, you could steam it if you prefer.
Place the rice in a medium saucepan over a medium heat with a pinch of salt and 180ml boiling water. Put the lid on, turn the heat to medium-low and simmer for 20 minutes without removing the lid.
To make the sauce, combine all the sauce ingredients in a small bowl and set aside.
Slice the broccoli stem into thin slices and cut the florets into bite sized pieces. Put all the remaining ingredients except the sesame seeds into a bowl and stir to coat the vegetables and cherries.
To serve, spread the sauce at the bottom of two shallow bowls. Divide the cooked rice and the salad between both bowls and sprinkle with sesame seeds.
120g basmati or wild rice
½ head broccoli
½ cucumber, sliced
120g fresh cherries, pitted and halved
Handful coriander leaves
½ medium red chilli, finely sliced
1 tablespoon rice vinegar
1 tablespoon sesame oil
Handful sesame seeds to serve
For the sauce:
4 tablespoons peanut butter
1 tablespoon white miso
1 tablespoon rice vinegar or white wine vinegar
1 teaspoon caster sugar
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