Ancient Grain, Mango, Avocado and Green Bean Salad with Ginger and Miso Dressing

, from Issue #69. November, 2016
Photography by Kelly Gibney.
Ancient Grain, Mango, Avocado and Green Bean Salad with Ginger and Miso Dressing

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


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)
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 


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.