Here’s a little salad I knocked up last week for my school lunches. I get bored eating the same things all the time so I wanted to mix it up a bit. It was delicious with a few falafels. Switch up the ingredients to suit your own tastes, but keep the cashews and raisins so it looks bejeweled. I would love to throw some pomegranate in next time if I can afford one.
Makes 6 – 8 portions
1 cups of Jasmine rice (i-Herb)
25g cashew nuts
2 roasted red peppers
5 spring onions
1 teaspoon of turmeric or a few strands of saffron
A bunch of cilantro (coriander)
Cook the rice using the 2 cups of water to one cup of rice method, adding the saffron or turmeric to the water. Rinse the rice when it has cooked and leave to cool. Lightly toast the cashew nuts and break into pieces. Chop your roasted peppers into pieces and mix in with the rice, raisins, cashew nuts, finely chopped spring onions, and some freshly chopped cilantro.You could also drizzle over a little dressing or olive oil if you like. Voilà Indian rice salad.