Melon & Thai basil rice salad

Melon & Thai basil rice salad

A vegan-friendly salad with a nice mix of sweet and savoury. It uses this Soy and Gochujang Marinade as a dressing, so if you’ve chosen it for your grilling, serving this alongside is a no-brainer.

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VeganVegetarianLow in saturated fat2 of your 5 a day5 plant varieties
  • Serves4 as a side
  • CourseSide
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins
  • Pluscooling

Ingredients

  • 2 x 250g pouches Merchant Gourmet Coconut & Lime Leaf Wholegrain Rice
  • 2 unwaxed limes, halved
  • 1 quantity of Soy and Gochujang Marinade (see separate recipe - link in Cooks' note)
  • 1 tbsp light olive oil
  • 400g pack cherry vine tomatoes, halved
  • ½ cantaloupe melon (about 500g), cut into 2-3cm pieces
  • ½ x 25g Thai basil, leaves torn, plus extra leaves to serve
  • 25g pack coriander, leaves roughly chopped, a small handful reserved
  • 75g roasted salted cashews, roughly chopped
  • 2 tbsp Cooks’ Ingredients Crispy Fried Onions, to serve (optional)

Method

  1. Heat the rice according to pack instructions, then put in a large bowl; set aside to cool. Meanwhile, if the barbecue is hot, char the halved limes, cut-side down, for 2-3 minutes (you can also do this in a griddle pan); set aside. Put the soy marinade in a jug (see Cooks' note) and whisk in the olive oil.

  2. Add the tomatoes to the cooled rice with the melon, Thai basil, coriander and ½ of the cashews. When ready to serve, toss through the soy dressing, then arrange on a serving platter. Top with the remaining cashews and the crispy fried onions, if using. Scatter over extra Thai basil and coriander leaves, then serve with the charred limes to squeeze over.

Cook’s tip

To make the dressing in step 1, use this recipe for Soy and Gochujang Marinade.

Nutritional

Typical values per serving (for 4) when made using specific products in recipe

Energy

2,009kJ/ 480kcals

Fat

21g

Saturated Fat

6.3g

Carbohydrates

57g

Sugars

20g

Fibre

8.1g

Protein

10g

Salt

2g

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