300 g/11 oz long-grain rice 50 g/2 oz French beans 1 courgette
2 eggs, hard-boiled 1celery stick, finely chopped 2tomatoes, peeled, de-seeded and diced
1 red pepper, halved, de-seeded and finely chopped 4 radishes, thinly sliced
3 tablespoons olive oil 1 tablespoon white wine vinegar 2teaspoons curry powder
1 teaspoon Dijon mustard • salt


1.Cook the rice in plenty of salted, boiling water tor about 18 minute until tender, then drain, rinse under cold running water and drai: again. Tip into a salad bowl.
2. Meanwhile, cook the French beans and courgette in salted, boiling water for 8-10 minutes until tender, then drain and chop.
3.Shell the eggs, cut in half and scoop out the yolkswithateaspoon. Finely chop the egg whites.
4.Gently stir the beans, courgette, celery, tomatoes, pepper, radishes and egg white into the rice.
5.Whisk together the olive oil and vinegar in a bowl , crumble in the egg yolks, stir in the curry powder and mustard and season with salt. Pour the dressing over the rice toss gently and serve immediately.

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