Why not make this healthy rice salad the night before to save time when you're in a rush? We've added walnuts to the salsa as they're rich in essential omega-3 fats
Ingredients
For the rice
- 85g brown basmati rice
- 140g fine green beans
- ½ small cucumber, finely diced
- ½ bunch spring onions (about 5), sliced
- ⅓ pack mint, chopped, plus extra leaves to serve
- juice ½ lemon
For the salsa
- 1 cooked beetroot, diced
- 1 small apple, cored and diced
- 1 small red onion, finely chopped
- 25g walnut halves, roughly broken
- 1 tbsp balsamic vinegar
Method
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Boil the rice for 20 mins, then add the green beans and cook 5 mins more until both are just tender. Drain and leave to cool slightly before stirring in the cucumber, spring onions, mint and lemon juice.
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Meanwhile, stir all the salsa ingredients together.
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Spoon the rice onto plates and serve with the salsa, scattered with a few extra mint leaves.