Tasty rice salad with charred sweet stem broccoli & coconut

Broccoli, beans and peas on brown rice and pot of sauce
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 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Lunch, Salad, Side Dish
Servings 4 people

Ingredients
 
 

For the Dressing

  • ½ can Chantal Organics Coconut Milk
  • ½ tsp black mustard seeds
  • ½ tsp turmeric
  • a handful curry leaves
  • ½ tsp chilli flakes
  • 1 knob ginger peeled and thinly sliced
  • 1 lime zest and juice

Instructions
 

  • 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.
  • 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.
  • Heat the rice as per packet instructions.
  • In a large bowl, mix together the sweet stem broccoli, green beans, peas, rice, coriander, coconut, lime juice and zest.
  • Pour onto a beautiful serving dish and drizzle with the coconut dressing.
  • Serve warm.
Keyword vegetarian
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