• 100g organic black rice
• 50g cashew nuts
• 50g cranberries or raisins
• 2 organic nectarines
• 1 1/2 tbsp light sesame seeds
• 1/4 bunch coriander or parsley
• 1/2 chili pepper (optional)

Satay sauce

• 80ml coconut milk
• 60g peanut butter
• 1 1/2 tbsp soy sauce - alternatively Cocos Aminos (soy-free)
• 3/4 tsp red curry paste
• 1/2 tbsp maple syrup
• 1/2 tbsp rice vinegar
• 1 small clove of garlic, pressed
• 1/2 tsp ginger, grated

1. Prepare the black rice according to the packet instructions. As soon as the rice is cooked, rinse under cold water and drain, set aside.
2. While the rice is cooking, toast the cashew nuts and sesame seeds in a pan without oil. Wash the nectarine, pat dry and cut into bite-sized slices. Wash the coriander, pat dry and roughly chop. Wash the chili pepper, remove the seeds if necessary, cut into fine rings.
3. For the satay sauce, puree all the ingredients until creamy.
4. Mix the rice, roasted cashew nuts, sesame seeds, cranberries, nectarines, chili rings and coriander in a large bowl. Arrange the salad on two plates, drizzle with a little satay sauce and serve.