A Versatile Salad

A really versatile salad – try it alongside salmon, spice-rubbed chicken or pan-fried halloumi

Ingredients:

• 1 tbsp coconut oil or vegetable oil

• 2 shallots, halved and thinly sliced

• 2cm piece of root ginger, peeled and grated

• 2 garlic cloves, crushed

• 1 green chilli, deseeded and finely chopped

• 2 tsp cumin seeds

• 200g dried Taj Divine basmati, rinsed

• 100g fine green beans, trimmed and roughly chopped

• 100g frozen peas

• 40g flaked almonds

• juice of 2 limes

• 1 tbsp sunflower or vegetable oil

• 1 x 30g pack coriander, leaves roughly chopped

• 50g baby leaf spinach, roughly shredded

Steps:

1. Start at least 2 hours before serving. Warm the oil in a heavy-bottomed saucepan over a low-medium heat. Add the shallots and fry, stirring, until softened, about 10 minutes. Add the ginger, garlic and chilli and cook, stirring, for a minute. Add the cumin seeds and cook for a further minute.

2. Stir the rice into the pan and coat with the mixture. Add 400ml of boiling water, a good pinch of salt, stir, put a lid on and cook over a low heat for 20 minutes. Turn off the heat and leave the lid on for 5 minutes.

3. In a separate pan, boil the green beans for 3 minutes. Add the peas and cook for 2-3 minutes or until tender. Drain and refresh under cold water.

4. Toast the almonds in a dry frying pan until golden. Cool on a plate.

5. Gently fluff the rice with a fork. Mix the lime juice and oil together and stir through the rice. Tip into a serving bowl and leave to cool completely.

6. When ready to serve, mix in the green beans and peas, almonds, coriander and spinach.

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