Red rice, roast vegetable & aduki bean salad | Jean Hailes

Ingredients

• 1 cup dry aduki beans or 1-2 cans aduki beans, drained and rinsed in water; or substitute red kidney beans
• 2-3 beetroots, peeled and cut into wedges
• 2 sweet potatoes, peeled, cut in halves and sliced or cut into wedges
• 2-3 garlic cloves, peeled and flattened with flat part of knife
• 1 bunch baby carrots, peeled, or 6-10 small orange or purple carrots, cut in halves
• Olive oil
• 400g raw/dry red rice or substitute with brown rice
• 1 bunch asparagus
• 1 bunch flat-leaf parsley leaves, finely chopped
• 1 purple onion, diced finely
• ½ cup pepitas (pumpkin seeds)
• ½ cup pecans or hazelnuts, roughly chopped
• 50ml extra virgin olive oil
• 50ml tamari (gluten free) or soy sauce (contains gluten)
• 50ml mirin
• ½ teaspoon sesame oil