Indian rice salad with onion bhajis recipe
This delicious Indian-inspired dish is packed with aromatic flavours, crispy onion bhajis, sweet mango chutney and refreshing cucumber, and can be made in under 30 minutes. Indian recipes don't come easier than this!
See method- Serves 4-6
- 3 mins to prepare and 12 mins to cook
- 779 calories / serving
Ingredients
- 2 x 294g packs 6 onion bhajis
- 2 x 250g packs microwave pilau basmati rice
- 390g tin green lentils, drained and rinsed
- 1/2 cucumber, halved lengthways, seeded and thickly sliced
- 1 green pepper, seeded and diced
- 4 spring onions, chopped
- small bunch coriander, stalks finely chopped, leaves roughly chopped
- 5 tbsp desiccated coconut
- 75g baby spinach
For the dressing
- 3 tbsp mango chutney
- 1 ½ lemons, juiced
Each serving contains
- Energy
- 3255kJ 779.0kcal
- Fat
- 42g
- Saturates
- 11g
- Salt
- 2.5g
- Sugars
- 15g
of the Reference intake
Carbohydrate 80.2gProtein 17.5gFibre 8.1g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Arrange the bhajis on a large baking tray and cook for 10-12 minutes, until crisp and golden.
- Meanwhile, microwave the rice following the packet instructions. Tip the cooked rice into a mixing bowl and stir in the lentils, cucumber, pepper, most of the spring onions, all the coriander stalks and most of the leaves and 4 tbsp coconut; set aside.
- To make the dressing, put the mango chutney and lemon juice in a bowl with a little seasoning. Whisk to combine. Pour it over the rice mixture and toss to coat.
- Arrange the spinach on a platter and top with the rice salad. Arrange the onion bhajis over the rice, then scatter over the remaining coconut, spring onions and coriander.
- See more Indian recipes
