Name: Rice salad
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 90.00 ml fresh chillies 573; 125.00 ml lemon juice fresh, or lime juice; 2.00 garlic cloves, crushed; 15.00 ml honey; 0.00 sea salt and freshly ground black pepper; 325.00 g rice basmati; 1.00 red onion medium, chopped; 2.00 oranges peeled and segmented; 100.00 g peas frozen, defrosted; 60.00 ml currants; 1.00 pepper yellow and red, sliced; 15.00 ml fresh parsley chopped; 15.00 ml fresh chives chopped; 15.00 ml fresh mint chopped; 0.00 cashew nuts toasted

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Ingredients (15)

DRESSING

90.00 ml	fresh chillies — 573
125.00 ml	lemon juice — fresh, or lime juice
2.00	garlic — cloves, crushed
15.00 ml	honey
0.00	sea salt and freshly ground black pepper

SALAD

325.00 g	rice — basmati
1.00	red onion — medium, chopped
2.00	oranges — peeled and segmented
100.00 g	peas — frozen, defrosted
60.00 ml	currants
1.00	pepper — yellow and red, sliced
15.00 ml	fresh parsley — chopped
15.00 ml	fresh chives — chopped
15.00 ml	fresh mint — chopped
0.00	cashew nuts — toasted

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Method:

DRESSING
Blend the oil, lemon or lime juice, garlic and honey. Season well with salt and pepper.
SALAD
Cook the rice according to the packet instructions.
Pour the salad dressing over the rice while still hot and leave to cool to room temperature.
Add the remaining ingredients (except the nuts) and chill until ready to serve.
Sprinkle with cashew nuts just before serving.