You've heard of a pasta salad, but how about a rice salad? The bright green dressing in this adds a nice bit of zip. Topped with jammy eggs? It's out of bounds.
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Serves
4
Microwaveable White Rice Pouch
Egg
Asparagus
Fennel
Avocado
Coriander
Greek Yoghurt
Lime
Red Chilli
Almond
Olive Oil
Salt
Black Pepper
Serves
4
Microwaveable White Rice Pouch
Egg
Asparagus
Fennel
Avocado
Coriander
Greek Yoghurt
Lime
Red Chilli
Almond
Olive Oil
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cook your rice according to package instructions. Tip it out onto a large tray or wide surface and let it cool down completely.
Step 2.
Boil the eggs for exactly 6 mins, then put them straight into a bowl of icy water. Peel the eggs and pop them on a plate.
Step 3.
Cut the fennel into eight wedges. Trim the asparagus spears and cut them in half. Add the fennel and asparagus into a bowl with a drizzle of olive oil. Season with salt and pepper, then toss to coat.
Step 4.
Halve and scoop out the avocado into a blender. Save half of the coriander leaves from the bunch, then add the stalks and remaining leaves to a blender along with the Greek yoghurt, juice of a lime, 50ml of olive oil and 35ml of water. Blend until smooth, season with salt and pepper, set aside.
Step 5.
Heat a griddle pan over high heat until smoking hot. Add the fennel and asparagus and cook until nicely charred, 6-8 mins.
Step 6.
Meanwhile, thinly slice the chilli and roughly chop the almonds.
Step 7.
Time to plate up. Halve the eggs. Add the rice and half the charred vegetables into a large bowl with some dressing, toss together until coated. Share the dressed salad topped with the remaining veggies, jammy eggs, smoked almonds, chilli, and your remaining coriander leaves. Finish with a drizzle of the remaining dressing.
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