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25 • minutes
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4 • people
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Tasty Rice Salad with Charred Sweet Stem Broccoli & Coconut

5/5 (2)


  • tick​1 packet sweet stem broccoli (we love The Fresh Grower)
  • tick A handful of green beans, steamed 1 cup peas, blanched
  • tick 1 microwave pouch of brown rice & quinoa (we love Sunrice)
  • tick A handful coriander, roughly chopped (we love Superb Herb)
  • tick ¼ cup shredded coconut, toased (we love Alison Pantry)
  • tick Chantal Organics Coconut Oil for frying
  • For the Dressing:
  • tick1/2 can Chantal Organics Coconut Milk
  • tick1/2 tsp black mustard seeds (we love Mrs Rogers)
  • tick1/2 tsp turmeric powder
  • tickA handful curry leaves
  • tick1/2 tsp chilli flakes
  • tick1 knob fresh ginger, peeled and thinly sliced
  • tick1 lime, zest and juice


  • Step 1.

    For the dressing: In a deep frying pan over a medium heat, dry fry the mustard seeds, chilli, curry leaves and turmeric for 2 minutes. Add a teaspoon of coconut oil and add the ginger. Fry for a further 2-5 minutes until golden and fragrant. Add the coconut milk and gently bring up to the boil. Simmer for 20 minutes so the flavours all melt into each other.

  • Step 2.

    Heat the BBQ or griddle pan up to a medium heat. Drizzle the sweet stem broccoli with coconut oil and a sprinkling of salt then grill until charred and cooked but still firm.

  • Step 3.

    Heat the rice as per packet instructions.

  • Step 4.

    In a large bowl, mix together the sweet stem broccoli, green beans, peas, rice, coriander, coconut, lime juice and zest.

  • Step 5.

    Pour onto a beautiful serving dish and drizzle with the coconut dressing.Serve warm.

Chantal Organics Products used

Coconut Oil
Coconut Milk

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5/5 (2)

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