Sweetcorn and black rice salad

Dressing

• 80 g light olive oil
• 30 g orange juice (approx. ½ orange)
• 30 g apple cider vinegar
• 1 tsp Dijon mustard
• 2 pinches salt plus extra to taste
• 2 pinches ground black pepper plus extra to taste

Black rice salad

• 200 g black rice (see Tips)
• 1000 g water
• 2 cinnamon quills
• 1 tsp caraway seeds
• 5 cardamom pods crushed
• 2 sweet corn cobs husk removed
• 20 - 40 g red onion cut into thin slices
• 100 g pecan nuts
• 1 orange peeled and segmented
• 1 pomegranate cut into quarters and arils removed (see Tips)
• 5 sprigs fresh coriander leaves only, cut into pieces
• 5 sprigs fresh mint leaves only, cut into pieces
• 10 sprigs fresh flat-leaf parsley leaves only, cut into pieces