Black rice super salad

Method

1. In a bowl, toss the black wholegrain rice with the watercress, cherry tomatoes, spring onions and pomegranate seeds.
2. Peel and de-stone the avocado, then put in a blender or food processor with the tahini, olive oil, the finely grated zest and juice of 1½ lemons, agave syrup and 75ml water. Whizz until smooth.
3. Toss the salad with the finely grated zest and juice of ½ lemon, a drizzle of olive oil and a pinch of salt and pepper, then serve with a sprinkle of mixed seeds and the avocado dressing to drizzle over.