Recipes
Date posted: 19/09/2018
Ingredients
| Everyday Favourites basmati rice | 500g |
| S&B black rice | 300g |
| Red lentils | 100g |
| Pure olive oil glass | 200ml |
| Tate & Lyle caster sugar drum | 60g |
| Everyday Favourites ground cumin | 10 |
| Greek style yoghurt | 300ml |
| Fresh mint - chopped | 12g |
| Burnt aubergine pulp | 500g |
| Green chilli | 12g |
| Chopped garlic in oil | 8g |
| Street Food Mughlai butter paste | 120g |
| Pure olive oil glass | 30g |
| Fresh lime juice | 20g |
| Red peppers - diced | 100g |
| Fresh mango - diced | 80g |
| Spring onions - sliced | 50g |
Method
A wonderful eclectic mix of soft fluffy grains including white basmati rice, lentils and black rice. Finished with succulent mango, red peppers and spring onions. It is served with a rich and creamy burnt aubergine dressing enhanced with mint, aromatic cumin and cooling green chilli, great for grilled meats or a piece of spiced roasted fish.
- Cook all the grains and chill.
- Place the olive oil, sugar, cumin, yoghurt, mint, aubergine, green chilli and garlic into a food blender and blitz until smooth and glossy to make an aubergine dressing.
- In a bowl add the Streetfood sauce, olive oil, lime juice, red peppers, spring onions, diced mango and the chilled grains.
- In your chosen bowl place a serving of the rice mix and drizzle with a small amount of the aubergine dressing to serve.