Strawberry salad with black rice, basil, and tofu ricotta

Ingredients

Serves 4

• 1 cup black rice
• 4 cups water
• 3 cups fresh strawberries, quartered
• 2 cups rocket
• 2 cups baby spinach
• ¼ cup red onion, finely sliced
• 1⁄2 cup fresh basil, shredded
• 1⁄2 cup hazelnuts, chopped and roasted, to serve

Dressing

• ¼ cup balsamic vinegar
• 1 tbsp poppy seeds
• 2 tsp maple syrup
• 1⁄2 tsp salt
• Freshly cracked pepper, to taste

TOFU RICOTTA

• 250g firm tofu
• 1⁄4 cup lemon juice
• 1 tbsp nutritional yeast
• 1 tbsp white miso paste
• 2 tsp Dijon mustard
• 1⁄2 tsp garlic powder
• 1⁄2 tsp salt