Vegan poke with edamame, avocado and Venere rice

Ingredients

For 1 serving

• Black rice65 g
• Edamame120 g
• Avocado50 g
• Mango60 g
• Carrots50 g
• Red cabbage50 g
• Tamari10 ml
• Lime juice1 tablespoon
• Pumpkin seeds10 g

Contains: soy,

In season: June – September

Method

1. Rinse the black Venere rice, add it to a pan of boiling water and cook over medium heat for about 40 minutes, until the grains are tender but still firm; drain and spread it on a plate to cool.
2. Meanwhile bring a small pan of water to the boil and cook the edamame for 5 minutes, until tender but firm; drain and plunge them into cold water.
3. Peel the avocado and mango and cut them into 1 cm cubes; peel the carrot and cut it into julienne; core the red cabbage and slice it very finely.
4. Toast the pumpkin seeds in a dry frying pan over medium heat for 2–3 minutes, until they puff up and pop.
5. Assemble the bowl with the rice, edamame and vegetables, dress with the tamari and lime juice and finish with the pumpkin seeds.