Tuk-Tuk Salad
Servings 5
Ingredients
- 250 g Wild and basmati rice
- 75 g Frozen peas blanched
- 75 g Frozen broad beans blanched
- 75 g Soya beans blanched
- 2 Spring onions finely chopped
- 2 Plum tomatoes roughly chopped
- 75 g Rocket roughly chopped
- Mixed seeds
- 2 tbsp Fresh coriander chopped
- Freshly ground salt and pepper to taste
Dressing:
- 1 Red chilli finely chopped
- 3 cm 15g Root ginger (peeled and finely chopped)
- 1 Garlic Clove peeled and crushed
- 3 tbsp Lime juice
- 3 tbsp Sesame Oil
- Soy sauce/Tamari
Instructions
- Cook the rice according to packet instructions.
- Make the dressing by whisking all ingredients together.
- Drain rice and rinse in cold water.
- Add peas and beans, spring onions, rice and pour over dressing and mix.
- Mix tomatoes, toasted seeds, rocket and coriander and add on top of rice.
Notes
Serves 5 - made famous by our Patron, Allegra McEvedy.