Name: Brown rice, rare roast beef, sprout and miso salad
Prep time: 10 min
Total time: 30 min
Yield: 1 servings
Ingredients: 1 tsp miso paste; 1 tsp mirin seasoning; 2 tsp lemon juice; 0.5 cup(s) cooked brown rice; 45 g deli-sliced roast beef (Buy 50g), fat trimmed, sliced; 40 g snow peas halved lengthways; 0.25 medium red capsicum thinly sliced; 0.5 medium carrot(s) cut into ribbons; 0.5 cup(s) snowpea sprouts

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Ingredients

miso paste

1 tsp

mirin

1 tsp, seasoning

lemon juice

2 tsp

cooked brown rice

½ cup(s)

deli-sliced roast beef

45 g, (Buy 50g), fat trimmed, sliced

snow peas

40 g, halved lengthways

red capsicum

¼ medium, thinly sliced

carrot(s)

½ medium, cut into ribbons

snowpea sprouts

½ cup(s)

Instructions

Whisk miso, mirin and juice in a 2-cup (500ml) capacity glass jar with a tight-fitting lid.
Place brown rice in jar and top with beef, snow pea, capsicum, carrot and snow pea sprouts. Place lid on and secure. Screw on lid and place in the fridge until required.
To serve, stand jar at room temperature for about 20 minutes so the dressing softens and the ingredients aren’t icy cold. Turn salad out into a bowl and toss to coat with dressing.

Notes

TIP: You can substitute brown rice with ½ cup (100g) cooked quinoa. Use a vegetable peeler to cut carrot into thin ribbons. To serve 2- Double all the ingredients. To serve 4- Multiply all ingredients by 4.

Brown rice, rare roast beef, sprout and miso salad

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