Curried rice salad
Makes 6 adult portions
225g/8oz basmati rice
1 teaspoon turmeric
400g/14oz can green lentils, drained
100g/4oz peas, cooked
100g/4oz baby spinach, washed, stalks removed and finely chopped
Dressing
60ml/4 tablespoons olive oil
15ml/1 tablespoon soy sauce
15ml/1 tablespoon mango chutney
1/2 teaspoon mild curry powder
Cook the rice in water until tender, add the turmeric. Stir in the lentils, peas and spinach. Mix together the dressing ingredients. Pour the dressing over the salad and toss. Chill.
Serve with kebabs or burgers.