Warm Rice Salad with Charred Sweet Stem Broccoli & Coconut

This tasty warm rice salad is a delicious vegetarian meal. We love the coconut spicy dressing with the yummy fresh greens and the nutty brown rice and quinoa. Yum.

Prep Time: 5 mins Cooking Time: 30 mins Serves: 4


For the Dressing


  1. For the dressing: In a deep frying pan over a medium heat, dry fry the mustard seeds, chilli, curry leaves and turmeric for 2 minutes. Add a teaspoon of coconut oil and add the ginger. Fry for a further 2-5 minutes until golden and fragrant. Add the coconut milk and gently bring up to the boil. Simmer for 20 minutes so the flavours all melt into each other.
  2. Heat the BBQ or griddle pan up to a medium heat. Drizzle the sweet stem broccoli with coconut oil and a sprinkling of salt then grill until charred and cooked but still firm.
  3. Heat the rice as per packet instructions.
  4. In a large bowl, mix together the sweet stem broccoli, green beans, peas, rice, coriander, coconut, lime juice and zest.
  5. Pour onto a beautiful serving dish and drizzle with the coconut dressing.
  6. Serve warm.
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