Black Rice Salad with Mango and Tempeh

Prep 25 min·Cook 40 min·Total 65 min·6 servings·VEGETARIAN·450 kcal

Black rice salad with mango in a blue bowl, with red pepper, cashews and fresh coriander

Ingredients

For the salad

400 gr (14.1 oz.) uncooked black rice (Venere or forbidden rice)
1 ripe mango
1 red bell pepper
1-2 spring onions
1 handful fresh coriander leaves
200 gr (7.1 oz.) tempeh
3 Tbsp teriyaki sauce
1 Tbsp sesame oil (for frying)
60 gr (2.1 oz.) cashews

For the dressing

3 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp honey or maple syrup
2 tsp lime juice
1 tsp freshly grated ginger

Optional

1 dash sriracha or chilli flakes
salt (to taste)
pepper (to taste)

Equipment: Large pan, Saucepan, Large bowl, Small bowl, Chopping board

Instructions

Rice and tempeh

1.Rinse the black rice briefly under cold water and cook it in plenty of salted water according to the packet instructions, usually about 30-35 minutes, until it still has a bite. Drain and let it cool completely.
2.Cut the tempeh into cubes or narrow strips and toss it in a bowl with the 3 Tbsp of teriyaki sauce. Leave to marinate for about 10 minutes.
3.Heat the sesame oil in a large pan and fry the marinated tempeh over medium-high heat until crispy all over, about 6-8 minutes. Set aside and let it cool.

Prepare the ingredients

1.Peel the mango and cut it into cubes, deseed the red pepper and dice it finely too. Slice the spring onions into fine rings, roughly chop the coriander leaves and roughly chop the cashews.

Dressing

1.In a small bowl, whisk together the soy sauce, sesame oil, honey or maple syrup, lime juice and the freshly grated ginger until everything has come together.
2.If you like, stir in a dash of sriracha or a few chilli flakes and season with salt and pepper.

Assemble

1.Put the cooled black rice into a large bowl and add the mango, red pepper, spring onions, the crispy tempeh and the cashews.
2.Pour the dressing over the salad and mix everything gently until the flavours are evenly distributed.
3.Let the salad rest in the fridge for at least 30 minutes before serving, so the flavours intensify. Scatter the chopped coriander over just before it goes to the table.

Notes

Tip from my kitchen: let the black rice cool down completely before you mix it with the mango – warm rice softens the fruit and turns the salad mushy. If you want the salad vegan, simply use maple syrup instead of honey in the dressing; it's the only ingredient here that isn't plant-based, and the salad tastes every bit as good. I always add the cashews and the coriander right before serving so the nuts stay crunchy. And if you find a mango that is ripe but still firm, the cubes hold their lovely shape in the salad. Leftovers keep covered in the fridge for 2-3 days and make a wonderful packed lunch the next day.

Nutrition per serving: 450 kcal · 15 g protein