Inspired by a similar salad I had a cafe a few days ago, I whipped up this sesame rice salad for dinner on Monday. I was really pleased with it as it looked and tasted great, and was simple to put together.

While I put the basmati rice to cook, I went about dicing a yellow zucchini, soaked the wolfberries, and chopped up the dill and parsley I had bought that afternoon. After the rice was cooked, I combined all the ingredients, added in about three tablespoons of black and white sesame seeds, and seasoned the salad mix with sesame oil, salt and freshly ground pepper to taste.