This is a great salad for a summer lunch and a brilliant dish for a packed lunch. Keep cool until you are ready to eat.
Course Salad
Prep Time 15 minutesmins
Cook Time 25 minutesmins
Total Time 40 minutesmins
Servings 3people
Ingredients
1 tbspextra virgin olive oil
1medium red onion,peeled and finely chopped
1yellow or orange pepper,deseeded and cut into roughly 2cm chunks
100gbroccoli,cut into small florets and halved
100geasy-cook wholegrain or brown rice(such as Uncle Ben’s)
2 tspmedium curry powder
100gcooked and cooled skinless chicken meat
100gred seedless grapes,halved
½cucumber,about 100g, cut into small chunks
25gtoasted flaked almonds
bunch fresh coriander,leaves roughly chopped
For the dressing:
1 tbspfresh lime juice
1 tspcaster sugar
1 tspmedium curry powder
1garlic clovepeeled and crushed
sea salt and black pepper
3 tbspextra virgin olive oil
Instructions
Heat the oil in a large non-stick frying pan and gently fry the pepper and broccoli for 4–5 minutes, stirring occasionally until the vegetables are softened but still retain some ‘bite’.
Remove from the heat and spread onto a plate, to cool.
Half-fill a pan with water and bring to the boil. Stir in the rice and the curry powder. Return to the boil and cook for 10–15 minutes or until tender, stirring occasionally. Drain in a sieve and rinse under running water until cold. Drain well and transfer to a large bowl.
Cut the chicken into bite-sized pieces and add to the rice. Stir in the cooled vegetables, grapes, cucumber, almonds and coriander.
Make the dressing by whisking the lime juice, sugar, curry powder and garlic together with a little salt and lots of ground black pepper. Gradually whisk in the olive oil. Pour over the salad and toss well together. Keep chilled until ready to serve.