Summer asparagus & brown rice Salad with ginger dressing



  • 120g brown rice
  • 2 – 4 Asparagus spears
  • 1 baby marrow, grated
  • 100g white and / or purple cabbage, thinly sliced
  • Handful of fresh rocket
  • 50g almonds, roughly chopped
  • Optional - 100g Pomegranate seeds
  • Pinch salt & black pepper
  • 1 tbsp black or white sesame seeds

For the dressing:

  • 1 tablespoons toasted sesame oil
  • 1 tablespoon water
  • 2 tablespoons tamari
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, finely minced
  • 1 tablespoon grated ginger
  • Juice & zest of 1 small lemon (or half a big lemon)
  • Optional if you want a creamy dressing: add 1 tablespoon tahini or cashew butter
  • 1 tbsp honey 
  • Pinch of salt & black pepper


  • Rinse the brown rice in a sieve until the water runs clear. Place the rice in a pan with three times the amount of water and bring to the boil, then simmer for 15-20 minutes until the rice is cooked. Rinse under cold water and set aside.
  • Meanwhile prepare your vegetables. Grate the baby marrow, and thinly slice your cabbage and rinse your rocket.
  • Add asparagus to some salted boiling water – and cook until tender (1 – 3 minutes – try not overdo these, they're great when they are nice & crisp)
  • Once done, chop the asparagus into 2 cm pieces and add them to a large mixing bowl along with the other raw chopped veg and your roughly chopped almonds.
  • To make the dressing place all the ingredients into a food processor or nutribullet and blitz until smooth.
  • Mix your rice with your prepared veggies & almonds, tip onto a large serving platter, pour over your dressing and sprinkle with sesame seeds and pomegranates.