Brown rice, rare roast beef, sprout and miso salad
1 tsp, seasoning
cooked brown rice
deli-sliced roast beef
45 g, (Buy 50g), fat trimmed, sliced
40 g, halved lengthways
¼ medium, thinly sliced
½ medium, cut into ribbons
- 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.