SPICED INDIAN SALAD

SPICED INDIAN SALAD

NO COUNT

Serves 8

No Count recipe

300g Basmati rice

frylight

2 cloves garlic, crushed

1 large red onion, thinly sliced

2 large green chillies, de-seeded and finely chopped

2 courgettes, chopped

2 tsp cumin seeds

8 tomatoes, chopped

4 tbsp chopped fresh coriander

10 tbsp fat free natural yogurt

4 tbsp chopped fresh mint

seasoning

Cook rice in lots of boiling water until tender.  Rinse with cold water and drain thoroughly.  Meanwhile, heat a large pan and spray with frylight.  Fry the garlic, onion, chillies and courgettes until softened.  Add cumin seeds and cook for a very short time, about 30 seconds.  Remove from heat and stir thru tomatoes, rice and chopped coriander.  Season to taste and transfer to serving bowl.

Mix together the yogurt and mint and serve drizzled over the salad.