Tandoori rice salad from The Flexible Family Cookbook by Jo Pratt

Name: Tandoori rice salad from The Flexible Family Cookbook by Jo Pratt
Total time: 45 min
Ingredients: 400–500 g/14 oz–1 lb 2 oz meat, fish, veg, paneer or tofu (see Flexible), cut into bite-size pieces; 5 tbsp natural yoghurt; 3 tbsp tandoori curry paste; 250 g/9 oz brown basmati rice; 25 g/1 oz butter, melted; 75 g/2¾ oz sultanas; juice of 1 lemon; 1 red onion, finely sliced; 75 g/2¾ oz flaked almonds; 1½ tsp cumin seeds; 2 m medium-large carrots, peeled and coarsely grated or very finely shredded; 1 small bunch of coriander (cilantro), roughly chopped; 2 tsp soft light brown sugar; 4 tbsp olive oil or rapeseed (canola) oil; flaked sea salt; poppadoms; raita and/or mango chutney

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This is great for summer entertaining. You can choose whatever you like to put in the tandoori marinade, making it suitable for pescatarians, vegetarians, meat

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Ingredients

400–500 g/14 oz–1 lb 2 oz meat, fish, veg, paneer or tofu (see Flexible), cut into bite-size pieces
5 tbsp natural yoghurt
3 tbsp tandoori curry paste
250 g/9 oz brown basmati rice
25 g/1 oz butter, melted
75 g/2¾ oz sultanas
juice of 1 lemon
1 red onion, finely sliced
75 g/2¾ oz flaked almonds
1½ tsp cumin seeds
2 m medium-large carrots, peeled and coarsely grated or very finely shredded
1 small bunch of coriander (cilantro), roughly chopped
2 tsp soft light brown sugar
4 tbsp olive oil or rapeseed (canola) oil
flaked sea salt
poppadoms
raita and/or mango chutney