Tip the rice into a large bowl and cover with cold water. Whisk till the water goes cloudy, drain and rinse. Tip into a small pan and add 150ml boiling water and a pinch of salt. Bring to the boil. Turn the heat right down, cover and simmer the rice for 25 mins till it’s tender and the water is absorbed. Once cooked, let the rice sit in the pan, still covered, till ready to serve. Prepare everything else while the rice is cooking and resting.

Peel the beetroot. Slice it thinly, into rounds or matchsticks (use a glass chopping board, or one you can wash right away, as beetroot can stain – you can wear gloves to protect your hands). Quarter the cherry vine tomatoes. Peel the shallots and thinly slice them. Slide the chopped beetroot, tomatoes and shallots into a salad bowl.

Make the salad dressing. Peel the ginger and slice it into matchsticks. Peel the garlic and finely chop it. Finely grate the zest of the lime. Separate the coriander leaves and stalks. Finely chop the stalks, and set the leaves to one side.

Slide the ginger, garlic, lime zest and coriander stalks into a bowl. Squeeze in the lime juice. Add 2 tbsp tamari and 1 tbsp olive oil. Stir, taste and add a pinch of salt if you think it needs it.

When the rice has cooked, stir it through the chopped veg. Pour over the dressing and fold through. Divide the salad between a couple of plates and garnish with the coriander leaves.