Hot smoked salmon, baked wasabi mushrooms and black rice

1. 1

   To make the tomatoes, preheat the oven to 160C/140C Fan/Gas 2½. Toss together all of the tomato ingredients on a baking tray and season with salt. Cook for 30-40 minutes, or until the tomato skins are slightly crinkly. Set aside.

   35 min

   160°C

2. 2

   To make the black rice, place the rice in a large saucepan and cover with 450ml water. Bring to the boil and then simmer for around 20 minutes, or until cooked. Drain.

   20 min

3. 3

   To make the mushrooms, increase the heat of the oven to 200C/180C Fan/Gas 6. Place the mushrooms in a roasting tin. Meanwhile, melt the butter in a frying pan and add the rosemary and garlic. Cook until crisp, then whisk in the wasabi and add the breadcrumbs. Spoon the wasabi mixture over the mushrooms and roast for 20 minutes.

   20 min

   200°C

4. 4

   To make the hot smoked salmon, turn down the oven to 160C/140C Fan/Gas 2½. Brush the salmon with oil, place on a baking tray and cook for 10 minutes.

   10 min

   160°C

5. 5

   To make the dressing, whisk the vinegar, miso and ginger together in a bowl to form a paste. Mix in the tahini and sesame seeds and whisk in the oils to emulsify.

6. 6

   To serve, scatter the Little Gem lettuce and watercress over a serving dish. Spoon over the black rice and flake over the hot smoked salmon. Add the radish, mushrooms, tomatoes and fresh coriander. Spoon over the dressing and serve.

1 serving ≈ 475 g

Nutrition values are estimates. - means data is unavailable.