Broccoli Thai Green Curry Salad
Ingredients
- 400g Tenderstem broccoli
- 3 tbsp vegan Thai green curry paste
- 1 tbsp sesame oil
- 2 limes
- 1 × 250g pouch pre-cooked rice
- 2 carrots
- 1/4 red cabbage (about 200g)
- 50g peanuts
- small bunch of fresh coriander
- 1 fresh red chilli
- 2-3 spring onions
- 1 lime
- 200g coconut yoghurt
- 2 tbsp peanut butter
- salt and black pepper
Preparation
Put the curry paste in a bowl with the sesame oil and mix them together
Tip in the broccoli and toss well to coat
Spread over the lined baking tray
Halve the limes and add them to the tray
Put under the hot grill until softened and slightly charred at the tips
Heat the rice according to packet instructions and tip it into the bowl used for the broccoli
Peel the carrots, then grate them directly into the bowl
Trim and thinly slice the red cabbage and add it to the bowl
Roughly chop the peanuts and coriander
Slice the red chilli and spring onions
Reserving a handful each of peanuts, coriander, red chilli and spring onion for garnish, add the rest to the mixing bowl and toss well
Halve the lime and squeeze the juice into a small bowl
Add the coconut yoghurt and peanut butter and mix to combine
Season with salt and black pepper
Toss two thirds of the dressing through the rice salad, reserving the rest
Remove the tray from the grill and set aside the charred limes
Drizzle the broccoli with the remaining dressing
Top with the reserved coriander, peanuts, red chilli and spring onion
Notes
This salad is packed with flavor, zingy and rich, and makes a perfect spring dinner
It can be prepared in under 30 minutes and provides two of your five a day portions of fruits and vegetables
