Tuk-tuk Salad

Tuk-tuk Salad (Based on an Allegra McEvedy Recipe)

• 150g brown basmati rice
• 100g wild rice
• 125g frozen peas, defrosted
• 100 frozen broad beans, defrosted
• 2 spring onions, finely sliced
• A punnet of cherry tomatoes, halved
• 50g rocket, roughly chopped
• 2 tbsp toasted seeds – sunflower, pumpkin, Flax and sesame
• 2 tbsp chopped coriander
• lime, chopped into quarters, to serve
• Dressing:
• 1 red chilli, very finely chopped
• 3cm fresh root ginger, grated
• 1 small garlic clove, very finely chopped
• 1 lime, juiced
• 3 tbsp sesame oil
• 2-3 tbsp soy sauce
• 1-2 teaspoons Green Barley Leaf Powder

1. Cook each kind of rice separately.
2. Whisk ingredients for dressing together.
3. Drain rice and run under cool water.
4. Mix together, stir in the peas, broad beans and spring onions. Mix in dressing until well coated.
5. Mix together the tomatoes, rocket, seeds and coriander and spoon them over the top of the rice.
6. Serve with quarters of lime