For the rice
- 85g brown basmati rice
- 140g fine green beans
- ½ small cucumber, finely diced
- ½ bunch spring onions (about 5), sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- ⅓ pack mint, chopped, plus extra leaves to serve
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
For the salsa
- 1 cooked beetroot, diced
A favourite in 1970’s British salads (served cooked and pickled in vinegar), beetroot is a…
- 1 small apple, cored and diced
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 1 small red onion, finely chopped
- 25g walnut halves, roughly broken
- 1 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
Boil the rice for 20 mins, then add the green beans and cook 5 mins more until both are just tender. Drain and leave to cool slightly before stirring in the cucumber, spring onions, mint and lemon juice.
Meanwhile, stir all the salsa ingredients together.
Spoon the rice onto plates and serve with the salsa, scattered with a few extra mint leaves.