Tahini, nut and vegetable rice salad
Free from:
Eggs
Dairy
Gluten
Wheat
Preparation time 5 minutes. Cooking time 5 minutes.
Can be vegan*
Serves 4.
Ingredients
- 450g cooked long grain brown rice
- 100g red cabbage, finely chopped or grated
- 1 small green pepper, seeded, thinly sliced and chopped
- 1 small carrot, scrubbed and grated
- 25g sultanas (or a seasonal fruit)
- 25g cashew nut pieces
- 50ml tahini (sesame paste)
- 50ml yoghurt or soya yoghurt*
- 1 tbsp lemon juice
- Salt and black pepper to taste
Method
- Combine the rice with the red cabbage, green pepper, carrot, sultanas and cashew nuts.
- Combine the tahini, yoghurt and lemon juice. Season to taste with salt and black pepper.
- Pour the dressing over the salad and mix well.