warm rice salad with fried broccoli and cauliflower [v]

serves 6; hands-on time 30 min

325g brown rice
5 tbsp olive oil
2 onions
3 garlic cloves
300g broccoli
300g cauliflower
4 spring onions
Handful each fresh mint and coriander leaves
½ lemon, plus wedges to serve

to serve (optional)
Thick Greek yogurt with harissa swirled through (to taste)

Cook the rice according to the pack instructions.

Heat 4 tbsp oil in a large lidded pan over a medium heat. Chop the onions and fry for 4-5 minutes, stirring often. Crush in the garlic and fry for 1 minute. Break the broccoli and cauliflower into florets and add to the pan. Season and turn the heat to medium-high, then fry for 3-4 minutes, stirring occasionally, until starting to colour. Add 3 tbsp water, cover and steam for 2 minutes.

Tip the veg into a bowl and add the rice. Slice the spring onions and add with the herbs. Squeeze over the ½ lemon, drizzle over 1 tbsp oil, then toss. Season, then serve with the yogurt and wedges, if you like.

per serving 341kcals, 11.9g fat (2.7g saturated), 10.3g protein, 50.3g carbs (7.2g sugars), 0.1g salt, 5.6g fibre


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