Tropical Rice Salad with Sesame Orange Dressing

Ingredients

• Pre-cooked rice: 450g/1lb brown long grain or brown basmati
• Rice from scratch, raw: 200g/7oz long grain OR basmati brown rice simmered in water with added 1 tsp vegan bouillon powder (eg Marigold red tub or Kallo OR 1 Green Oxo)
• Salad
• 1 thick slice of fresh ripe pineapple, cored and cut into medium cubes OR half a mango, peeled and cubed (unsweetened frozen or tinned pineapple/mango will also work)
• 1 small, ripe avocado, peeled, stone removed and chopped into medium cubes
• 2 spring onions, chopped + 3 more left whole for decoration
• ½ stalk celery, finely chopped
• ½ pack bean sprouts, washed and drained
• 1 tbsp raisins (omit these if you hate them – but try experimenting with chopped apricots)
• 2 tbsp whole peanuts
• 2 tbsp toasted cashew pieces
• 1 tbsp sesame seeds
• ½ a red pepper
• ½ a yellow or orange pepper
• 40ml/1 generous tbsp plain vegetable oil
• 1½ tbsp toasted sesame oil
• 60ml/4 tbsp fresh orange or pineapple juice
• 1 small garlic clove, crushed
• 1 tsp grated fresh ginger root
• ¼ tsp crushed red pepper flakes OR generous pinch of chilli powder
• 1 tbsp shoyu or tamari soya sauce
• Pinch of salt
• 1 tbsp cider vinegar