Full of bright flavors, this dish is a perfect spring, early summer salad. It can be served as part of a multi-course meal or as a first course.
Makes 4 servings.
For the dressing
juice of 1 lemon
4 tablespoons sesame oil (from raw sesame seeds)
juice of 3 cm ginger root
1 pinch Himalayan salt
½ teaspoon powdered coriander seeds
1 teaspoon tahin
1 teaspoon rice malt syrup
½ teaspoon dried ginger powder
For the salad
200 g Thai rice (plus 500 ml filtered or mineral water, and a little whole sea salt, for cooking)
10-12 fava bean pods (about 1 cup fava beans)
1 spring onion
1 can plain organic corn kernels
2 handfuls sesame seeds
1-2 handful fresh parsley
Put all the dressing ingredients in a jar, secure tightly with a lid and shake well until everything is incorporated. Set aside.
Cook the rice in 500 ml slightly salted filtered or mineral water, keeping the on. Be careful not to overcook the rice: it should be a bit crunchy. Once it is cooked, set it aside. Clean the vegetables thoroughly, slice the radishes and zucchini, then peel and julienne (or grate) the carrot, trim a nd chop the spring onion, open the fava bean pods and remove the beans. Rinse the corn kernels under running water. Transfer all the vegetables and the rice (making sure it’s cold) in a salad bowl. Toast the sesame seeds in a wok or pan for 1 minute over medium heat, and add them to the rice-vegetables mix. Coarsely chop the parsley and sprinkle it over the mix. Re-shake the dressing, drizzle over the salad and toss together. Serve immediately or keep in the fridge until later.