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Brown rice, rare roast beef, sprout and miso salad

6
Total Time
30 min
Prep
10 min
Cook
0 min
Serves
1
Difficulty
Easy
The tastiest part of this salad is its miso, mirin and lemon dressing which adds a zesty Japanese flavour to this brown rice, roast beef and veg salad.

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

  1. Whisk miso, mirin and juice in a 2-cup (500ml) capacity glass jar with a tight-fitting lid.
  2. 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.
  3. 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.

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