Black Rice Salad

• Black rice (defrosted) — 2.5 kg

• Almonds, roasted — 150 g

• Flat-leaf parsley, finely chopped — 100 g

• Cherry tomatoes, multicolour, halved — 350 g

• Red radish, diced — 200 g

• Red lentils, cooked — 400 g

For the vinaigrette

• Honey — 2 tbsp

• Sriracha sauce — ½ tbsp

• Cider vinegar — ½ tbsp

• Olive oil — 2 tbsp

• Salt and pepper — to taste

Vinaigrette

1. Dissolve the honey in the cider vinegar.
2. Add the Sriracha and mix well.
3. Slowly pour in the olive oil while whisking continuously.
4. Season with salt and pepper.
5. Adjust the amount of Sriracha according to the desired spiciness and the profile of your customers.

Salad

1. Gently mix all the salad ingredients: rice, almonds, parsley, tomatoes, radish, and lentils. Make sure not to crush the lentils.
2. Add the vinaigrette just before serving and mix again.