Chock-full of healthy vegetables and probiotic-rich pineapple kimchi, this dish is a lunchtime favourite at Clement, The Peninsula New York’s chic Modern American restaurant.

Preparation:

• First, make the pineapple kimchi about 5 days ahead. Dice the pineapple into pieces of about 1 ¼ cm, and place it in an airtight jar. Mix the vinegar and sugar until the sugar is dissolved, add the chili flakes, and then pour the liquid over the pineapple. Seal it in the airtight jar for 5 days. (After that it should be moved to the refrigerator.)
• Next, make the vinaigrette by whisking together the vinegar, Dijon mustard, honey, salt, and pepper. Add the olive oil last, and slowly, so that it emulsifies properly.
• Toss 3 tbsp of the vinaigrette with the cooked grains in a serving bowl.
• Add the pineapple kimchi and shaved vegetables atop the grains, then top with the diced avocado and a little more vinaigrette before serving.

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