Wild Rice Salad
Peel the onions and finely dice.
Mix the lemon juice with the honey with the peppercorns and season with pepper. Stir in the onion and ginger and leave to stand for about 30 minutes.
Boil the wild rice with 400 ml of water (approximately 1 1/2 cups). Season with salt, cumin seeds and lemon zest and simmer over low heat for 45 minutes. Allow to cool.
Rinse the arugula, shake dry and chop. Rinse, trim and slice the radishes. Mix all the salad ingredients together.
Mix the onion-ginger marinade with the oil. Season with salt and pepper and mix into the salad.
Transfer to plates and serve.