Salmon, prawn and broad bean pilaf | Sainsbury`s Magazine

Ingredients

• knob of butter
• 2 tbsp groundnut oil
• 1 bunch spring onions, trimmed and chopped
• 2 tbsp grated root ginger
• seeds of 6 cardamom pods
• 1 tbsp mustard seeds
• 3 tbsp rogan josh curry paste
• 1 cinnamon stick
• 100g toasted cashew nuts
• 400g white basmati rice
• 800ml vegetable stock
• zest and juice of 2 lemons
• 6 skinless salmon fillets
• 300g cooked prawns
• 300g frozen podded broad beans, defrosted
• 1 x 31g pack coriander, chopped
• 1 x 28g pack flat-leaf parsley, chopped