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Boil the rice in salted water according to the packet instructions (as a general rule of thumb, I use a teaspoon of salt for every litre of water), then drain and put to one side.
While the rice is cooking, get on with the rest of the salad.
In a big bowl, whisk the sesame oil, half the olive oil, the miso, lime juice and zest, garlic, ginger, a tablespoon of the maple syrup and three-quarters of a teaspoon of salt.
Throw in the sliced spring onions and toss.
Have ready a plate to the side of the stove.
Put the almonds in a large frying pan, turn on the heat to medium and toast, stirring regularly, for eight minutes, until fragrant.
Drizzle over the remaining tablespoon and a half of maple syrup and stir for another minute, until caramelised.
Transfer to the plate and sprinkle with a big pinch of salt.
Rinse out the pan, then heat the remaining two tablespoons of olive oil.
Once it’s hot, lay in the tempeh strips and fry for three minutes on each side, until golden and crisp.
Add the cabbage, cook for another three minutes, until wilted, then tip the lot into the dressing bowl.
Add the pak choi to the bowl, too, toss to combine, then fold in the rice and basil leaves.
Tip out in a big mound on to a platter, scatter the almonds on top and serve.