375 calories, 24g fat (4g saturated fat), 7g protein, 8g fibre, 28g carbohydrate (7g sugar), 0.6g salt
225g forbidden rice or black rice
200g cavolo Nero
400g red or green cabbage
400g carrots, grated
Juice of ½ a lime
For the Dressing:
75ml fresh lime juice (about 3-4 limes)
1 tbsp toasted sesame oil
2 tbsp Tamara
120ml olive oil
40g toasted sesame seeds
2 garlic cloves, minced
½ jalapeno pepper, ribs removed, minced
Place the rice and 355ml water in a medium-sized saucepan and bring to the boil. Cover, turn the heat low and simmer for 35-40 minutes, until tender, stirring occasionally.
Once cooked, tip the rice into a sieve, rinse with boiling water, then spread on a plate to steam dry and cool completely.
While the rice is cooking, cut the tough stalks from the cavolo Nero and discard. Finely shred the leaves and put in a large mixing bowl. Very finely shred the cabbage, using a mandolin, if you have one, and then add to the mixing bowl along with the grated carrot.
In a separate bowl, mix together the dressing ingredients. Add the cooked rice to the shredded vegetables, pour over the dressing and mix everything together. Cut the avocado into thin slices and squeeze half a lime over it. Pile the slaw onto a large platter, and scatter over the avocado, ready for guests to help themselves.