Ancient Grain, Mango, Avocado and Green Bean Salad with Ginger and Miso Dressing
Photography by Kelly Gibney.
This is a wonderful combination of flavours to bring to a shared table. The salad is filling, with plenty of crisp vegetables and a bold-flavoured dressing.
Serves: 6 as a side
INGREDIENTS
¾ cup tri-grain/ancient grain blend (available in the bulk bin section of good supermarkets. This one had black quinoa, red quinoa and amaranth)
1½ cups vegetable stock
150 grams green beans, trimmed and halved
3 radishes, cut very thinly using a mandoline
1 ripe mango, peeled, stone removed and cut into small cubes
1 ripe avocado, stone removed and sliced thinly
large handful microgreens (I used an Asian blend that included some edible petals)
Dressing
1 rounded teaspoon miso paste
1 teaspoon finely grated ginger root
1 teaspoon toasted sesame oil
1 teaspoon maple syrup
juice of 1 lemon
¼ cup light olive oil
To serve
black and white sesame seeds
METHOD
Combine all the dressing ingredients and either whisk by hand or use a hand blender to create a smooth texture. Add a tablespoon of water if the consistency is too thick.
Place the grains and stock in a medium pot. Bring to a boil before reducing to a simmer. Cook with a lid ajar for 12–15 minutes until tender and the liquid has been absorbed. Remove from the heat and place the lid on tightly for 5 minutes. Fluff with a fork. Leave to cool to room temperature.
Bring a large pot of water to a boil. Blanch the beans for 2 minutes before plunging into icy water. Drain well. This helps retain the bright green colour.
Toss the quinoa with the radishes and beans. Place in a large bowl. Scatter the mango and avocado over the top. Drizzle generously with the dressing. Scatter the microgreens and garnish with sesame seeds.
Related Content
RecipeRainbow Slaw with Miso and Tahini Dressing
Article by Kelly Gibney
RecipeMoroccan Carrot, Quinoa and Chickpea Salad
Article by Kelly Gibney
RecipeProsciutto, Plum, Broadbean, Goat Feta and Baby Kale Salad
Article by Kelly Gibney
RecipeRoast Potato, Smoked Fish and Asparagus Salad with Preserved Lemon Dressing
Article by Kelly Gibney
latest issue:
Issue #104
The latest issue of dish has arrived just in time to crank up the heat and the comfort factor! Grab a spot by the fireplace with our Après-Ski inspired dishes - think golden, crispy potato rösti and mulled wine. The temperature rises with our spicy curries while our flavourful one-pan chicken dinners keep the dishes to a pleasing minimum. Our Dinner for Six section will bring friends and family together for two festive mid-winter feasts, but beware, the puds and desserts from our Sweet section may cause them to outstay their welcome. There's no time like pie time, but when you don't have any time, our Food Fast section will help you whip up some delicious meals in a hurry.