Tasty Rice Salad with Charred Sweet Stem Broccoli & Coconut

Ingredients

• ​1 packet sweet stem broccoli (we love The Fresh Grower)
• A handful of green beans, steamed 1 cup peas, blanched
• 1 microwave pouch of brown rice & quinoa (we love Sunrice)
• A handful coriander, roughly chopped (we love Superb Herb)
• ¼ cup shredded coconut, toased (we love Alison Pantry)
• Chantal Organics Coconut Oil for frying

For the Dressing:

• ½ can Chantal Organics Coconut Milk
• ½ tsp black mustard seeds (we love Mrs Rogers)
• ½ tsp Chantal Organics Turmeric Powder
• A handful curry leaves
• ½ tsp Cnatal Organics Chilli Flakes
• 1 knob fresh ginger, peeled and thinly sliced
• 1 lime, zest and juice

Method

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.
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.
3. Heat the rice as per packet instructions.
4. In a large bowl, mix together the sweet stem broccoli, green beans, peas, rice, coriander, coconut, lime juice and zest.
5. Pour onto a beautiful serving dish and drizzle with the coconut dressing.
6. Serve warm.