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Rice:

  • Rice, brown 70 g

Salad:

  • Cumin seeds, roasted 2 g
  • Whole coriander, roasted 2 g
  • Spring onions, finely chopped 10 g
  • Lemon, rind 3 g
  • Almonds, toasted and coarsely chopped 8 g
  • Fresh lemon juice 15 ml
  • Dates, dried, chopped and placed in boiling water for 5 minutes 40 g
  • Mint (finely chopped) 1 g
  • Orangerind, grated 3 g
  1. Rice:

    • Cook rice according to packet directions and drain.
  2. Salad:

    • Place warm rice in a large bowl and add remaining ingredients . Add the dressing to coat salad. Season to taste.
    • Toss to combine, adding just enough oil to moisten rice. Serve salad warm or at room temperature.