I love the combination of curry and fruit! A salad is perfect to bring those two ingredients together. The chopped apple gives this salad a crunch, the curry dressing adds so much flavour and makes it super creamy. I often boil my veggies and rice in the same pot. For this recipe simply add the peas and celery to the pot, about 5 minutes before the rice is cooked, than drain everything. This method is perfect, if you are preparing a big batch or feel lazy about doing the dishes. I sprinkled my salad with chilli flakes, because I like it spicy. You can also try it with sunflower or pumpkin seeds.
110g wholegrain rice (uncooked)
600g frozen green peas
1 medium celery stalk
For the dressing
1/2 tsp curry spice
2 tbsp honey
4 tbsp yogurt
1tsp oil (I used rapeseed)
lime juice from 1/2 lime
salt and pepper to taste
Boil the rice according to package instructions. Add chopped celery and peas to the pot, a couple of minutes before the rice is cooked. Drain everything.
Transfer the rice and vegetables into a large bowl. Cut the apple into small pieces and add to the bowl.
In a separate, small bowl combine the ingredients for the dressing.
Mix the dressing with the rice salad. Serve immediately or store in the fridge. Enjoy!