- 200g brown basmati rice
- 200g frozen soya beans, defrosted
- 2 salmon fillets
- 1 cucumber, diced
- small bunch spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- small bunch coriander, roughly chopped
- zest and juice 1 lime
The same shape, but smaller than…
- 1 red chilli, diced, deseeded if you like
- 4 tsp light soy sauce
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Cook the rice following pack instructions and 3 mins before it’s done, add the soya beans. Drain and cool under cold running water.
Meanwhile, put the salmon on a plate, then microwave on High for 3 mins or until cooked through. Allow to cool slightly, remove the skin with a fork, then flake.
Gently fold the cucumber, spring onions, coriander and salmon into the rice and beans. In a separate bowl, mix the lime zest and juice, chilli and soy, then pour over the rice before serving.
Use up leftover soya beans
Creamy bean dip for 4. Whizz 400g soya beans with 1 chopped red chilli, 1 garlic clove and juice 1 lime in a food processor. Serve with nachos, salsa and soured cream.