Ingredients

Serves 4

• 3 tablespoons coconut oil
• 150 g (5 oz/1 cup) cold cooked rice
• 4 stalks cavolo nero (lacinato kale), torn
• 2 spring onions (scallions), finely chopped
• 350 g (12 oz) asparagus, finely sliced on the diagonal
• 60 g (2 oz/generous ⅓ cup) roasted and salted cashews
• salt and freshly ground black pepper

For the dressing:

• glug of olive oil
• 2 tablespoons coconut vinegar (or rice vinegar)
• 1 tablespoon soy sauce
• 1 tablespoon agave syrup
• juice of 1 lime

Directions:

1. Start by crisping up the rice. Melt the coconut oil in a frying pan (skillet) over a medium heat, then add the rice to the pan. Spread it out evenly, pressing it into the oil. Allow to cook undisturbed for 6 minutes, checking the bottom so that it doesn't burn. Remove from the heat and cover with a lid. Leave to sit for 5 minutes (this will help with removing the rice).
2. Whisk together the dressing ingredients in a large bowl, then add the cavolo nero.
3. Massage with your hands to soften it a little and then add the spring onions and asparagus. Crumble the rice into the bowl and toss to coat. Taste and adjust the seasoning. Finally, add the cashews and serve.