Sweet corn 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, to taste
• 2 pinches ground black pepper, to taste

Black rice salad

• 200 g black rice
• 1000 g water
• 2 cinnamon quills
• 1 tsp caraway seeds
• 5 cardamom pods, crushed
• 2 sweet corn cobs, husk removed
• 1 orange, peeled and segmented
• 1 pomegranate, cut into quarters and arils removed
• 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
• 20 - 40 g red onion, cut into thin slices
• 100 g pecan nut halves