Warm Red Rice Salad with Miso-Roasted Carrots, Sautéed Asparagus, Crisp Radish and Yogurt Lime Mint Dressing

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the carrots with the white miso, 1 tablespoon olive oil, maple syrup, a pinch of salt, and some black pepper until evenly coated.

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   2. Spread the carrots on a baking tray and roast for 22 to 25 minutes at 220 °C / 425 °F, turning halfway through, until tender and lightly caramelized around the edges.

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   3. Meanwhile, place the red rice and water in a saucepan with a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 25 to 30 minutes until the rice is tender and the liquid is absorbed. Let it rest for 5 minutes, then fluff with a fork.

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   4. In a small bowl, mix the Greek yogurt, lime juice, lime zest, half of the fresh mint, the garlic, 1 tablespoon olive oil, and a pinch of salt. Stir until smooth and creamy.

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   5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the green asparagus and sauté for 3 to 5 minutes until just tender and still bright. Season with a pinch of salt and black pepper.

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   6. Lightly toast the sunflower seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove from the heat.

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   7. To assemble the salad, spread the warm red rice on a large serving platter. Add the miso-roasted carrots, sautéed asparagus, and thinly sliced radishes.

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   8. Scatter the remaining fresh mint and the toasted sunflower seeds over the top. Finish with the yogurt, lime, and mint dressing, or serve it on the side. Adjust with more salt and black pepper if desired, and serve while still warm.