Ingredients
Salad:
500g carrots, small, if not cut into pieces (or any firm vegetable)
3 tbsp oil
1 blood orange, zested & segmented
2 tbsp white miso
2 tbsp soy sauce
2 tbsp mirin
2 tbsp brown sugar
1 tbsp rice vinegar
1 tin butter beans, drained (or any Beans)
200g black rice (or any rice/ grain)
Handful of radishes, grated
Ponzu Vinaigrette:
1 blood orange, juiced
3 tbsp sudachi kombu ponzu
2 tbsp sesame oil
Method
Preheat the oven 220C. Line a baking tray with baking paper.
Mix the carrots with the oil and roast for 20 minutes. Meanwhile cook your rice/ grains according to the pack instructions.
Whisk together the miso, soy, mirin, sugar and rice vinegar with the orange zest. Whisk together the vinaigrette ingredients and set aside in a lidded jar.
When the carrots are tender, stir through the butter beans and the sweet miso glaze. Pop back into the oven for 10 minutes until sticky and caramelised.
Serve the carrots and beans on top of the rice and top with the orange segments and grated radish. Drizzle with the vinaigrette and serve warm or cold.
Amazing photography by Suze @gourmetglow