Over the holidays it's great to have a hearty yet healthy salad in the fridge that everyone can tuck into as required. This Indian rice salad with chicken is best made and munched over two days – as the flavours mingle, it just gets better and better.
500g bag long-grain rice
1 tsp turmeric
small bunch coriander, leaves roughly chopped, stalks reserved
100g bag toasted cashews, ½ very roughly chopped
1 cucumber, deseeded and chopped into chunks
1 large red onion, finely chopped
about 110g pack pomegranate seeds
400g can black beans, drained and rinsed
2 x roughly 130g packs cooked chicken tikka pieces, chopped
natural yogurt and mini poppadum crisps, to serve (optional)
FOR THE DRESSING
4 tbsp mango chutney
1 tbsp sunflower oil
1 tbsp brown sugar
1 tbsp medium curry powder, plus 1 tsp for the rice
juice 1½-2 lemons (depending on size)
Cook the rice following pack instructions but add the turmeric and 1 tsp curry powder to the cooking water. Drain well and spread on a tray lined with kitchen paper to cool.
Meanwhile, finely chop the coriander stalks and whisk with all the other dressing ingredients, plus seasoning.
Tip the rice into a big mixing bowl. Using a fork, break up any large lumps, then mix in the cashews, cucumber, onion, coriander leaves, pomegranate seeds, beans and chicken. Pour over the dressing and lightly stir in, then cover and keep in the fridge. Eat over the next 2 days (as long as it’s within the chicken use-by date). Keep a big spoon in the bowl so kids can easily help themselves. Top with a dollop of yogurt and add a handful of poppadum crisps, if you like.