Cook the red rice in a medium-sized pan of boiling water, according to pack instructions; it will take about 45 mins.

Bring a pan of water to the boil. Lower in the eggs on a spoon, boil for 8 mins, then scoop out and immediately plunge into cold water. Once cool enough to handle, peel the eggs and set aside.

Put the onion, dill and beans in a large salad bowl and set aside.

Mix together all the dressing ingredients in a small bowl and whisk well. Taste to check for seasoning and set aside.

Once the rice is ready, drain in a sieve, then run under cold running water to cool, then drain again and tip into the salad bowl with the beans. Pour in the miso dressing, add a good pinch of seasoning and toss well to combine. Slice the eggs into wedges, arrange them on the top of the rice and beans, and serve.