55 g carrots (cut into julienne strips and lightly steamed)
3 tblsp natural soya sauce
1 tsp fresh ginger juice
toasted sesame seeds
Wash the grains well and place in a heavy based pot. Cover with water to 10 cm (4 in) above the grain. Add a pinch of salt. Bring to a boil, lower the heat, place a tight lid on top and simmer for one hour. Rince in cold water until the grains have completely cooled. This prevents them from sticking. Allow to drain well.
Place the cooled grains in a large mixing bowl. Toss the grains in a little sunflower oil until they shine.
Add the parsley, chickpeas and seaweed and mix well. Toss the carrots gently through the grains to prevent them breaking up.
Mix the soy sauce and ginger juice together in a small bowl. Add gradually to the salad until the desired flavour has been reached.
Place in a serving bowl and garnish with sesame seeds and a little parsley.
To make the Ginger Juice:
Finely grate a piece of fresh ginger.
Gather up the pulp in the palm of your hand and squeeze firmly until all the juice is released.
Discard the dry pulp.
To Cook the Arame Seaweed:
Wash the seaweed well.
Place in a pot, cover it level with water and allow to soak for 30 minutes.