Prompted by a photo of a healthy Tabbouleh salad I’d made and posted on my Instagram account; Kate, Co-owner of newly opened Worcester restaurant Friar Street Kitchen thought it looked ‘amazing’ and suggested I gave her rice salad a try. Kate kindly shared her recipe for this ‘BBQ must have’, and recommended serving it with Aldi’s lime, chilli and ginger salmon fillets. I made up a batch to accompany our steak sandwiches for dinner and ate the rest for lunch over the next couple of days.
Slight confession Kate: I used (2 packs) Tilda pre-cooked pilau basmati brown rice as was in a hurry, and it turned out really well!
The recipe serves 8
170g brown rice (I used 2 packs Tilda microwaveable rice, 500g)
6 spring onions, finely chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
60g roasted cashew nuts
2 tbsp. roasted sunflower seeds
2 tbsp. chopped parsley
1 tin sweetcorn, drained
6 tbsp. soy dressing (see below)
4 tbsp. dark soy sauce
177ml rapeseed oil, Kate uses Risbury Rapeseed Oil
2 tbsp. fresh lemon juice
2 cloves garlic, crushed
salt and pepper
Dash of toasted sesame oil – important
- Cook rice as per pack instructions
- Add some dressing whilst the rice is still warm
- Leave rice to cool and then add the remaining ingredients and dressing.
- Mix well and serve
Can be kept in the fridge for up to 5 days