- 75g brown basmati rice
- 1 cayenne chilli
- 1 garlic clove
- 1 lime
- A handful of coriander
- 1 tbsp tamari
- ½ pointed cabbage
- 200g runner beans
- 2 carrots
- A bunch of spring onions
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 150ml boiling water
- 1.
Tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy. Drain, rinse and tip into a small pan. Add 150ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat down very low. Gently simmer for 25 mins till all the water is absorbed. Take off the heat and leave to steam in the pan, lid on.
- 2.
Halve the chilli, flicking out the seeds and pith for less heat, and finely slice it. Peel and grate the garlic. Grate the zest from the lime. Finely slice the coriander stalks. Stir everything together in a bowl with the lime juice, 1 tbsp tamari and 1 tbsp oil.
- 3.
Finely shred half the cabbage and tip into a large bowl. Trim and peel the carrots. Use a vegetable peeler to create ribbons. Trim the spring onions and finely slice them. Add both to the cabbage.
- 4.
Turn your grill to high. Trim the runner beans and slice the pods thinly, on an angle. Scatter into an ovenproof dish and toss with 1 tbsp oil and a pinch of seasoning. Grill for 5 mins, till slightly charred, then spoon into the bowl with the rest of the veg.
- 5.
Tip the cooked rice into a sieve and rinse under cold water. Give it a good shake and add to the bowl with the veg. Pour over the dressing and toss everything together. Serve on plates topped with the coriander leaves.
- Tip
Caramelised cabbage steaks
Turn your leftover cabbage into a delicious lunch. Slice into thick wedges, tumble with 1 tbsp olive oil and roast in a hot oven until golden and crispy on the outside. Serve with dollops of yogurt, freshly picked mint and crumbles of feta.
