Basmati Salad – from leftover, to lively !

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I haven’t done a War On Waste recipe for ages – perhaps it’s because I’m getting much better at not wasting food. However, I miscalculated last night’s dinner and ended up with an extra portion of basmati rice left over.

It stared accusingly from the fridge so I introduced it to a few other ingredients. In the right company, and given an overnight in the fridge to think about things, it has become a lot livelier than it was before.

For quick and lively side-salad for 2 – 3 people you will need...

Salad

1 portion of cooked basmati rice, cold

1 large ripe tomato, diced

1 Braeburn apple, (or other crisp sweet-tart apple) skin on, diced

1 spring onion, finely chopped

2 teaspoons finely chopped pickled jalapeno peppers (optional)

25g walnuts, finely chopped

25g sultanas

1 teaspoon very finely shredded fresh mint 

Dressing

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 heaped teaspoon wholegrain mustard

¼ teaspoon fine table salt

a little freshly ground black pepper 

In a mixing bowl combine the salad ingredients.

Place the dressing ingredients in a screw top (or tightly-lidded) jar and shake well to combine. Pour over the salad and toss lightly to coat all the ingredients. Cover and refrigerate for about half an hour to allow the rice to soak up the flavours.

This will keep some grilled skate company on my plate this evening.

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