Green bean & penne salad with tomato and olive dressing
Make a speedy pasta salad tossed with a healthy tomato and basil dressing for a low-calorie, vegetarian lunch that packs in three of your 5-a-day
Butternut biryani with cucumber raita
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 20g dried porcini mushroomsroughly chopped
- 1 tbsp rapeseed oil
- 2 onionssliced (160g)
- 2 garlic clovesshredded
- 1 tbsp chopped fresh ginger
- 1 red chillideseeded and chopped
- 85g brown basmati rice
- 160g diced butternut squash(prepared weight)
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp vegetable bouillon
- 10cm length cucumbergrated, core removed
- 125g bio yogurt
- 2 tbsp chopped mintplus a few leaves
- one third of a pack fresh corianderchopped
- 25g toasted flaked almonds
Nutrition: per serving
- kcal499
- fat17glow
- saturates2g
- carbs64g
- sugars20g
- fibre10g
- protein16g
- salt0.3g
Method
step 1
Pour 425ml boiling water over the dried mushrooms and set aside.
step 2
Heat the oil in a non-stick pan. Add the onions, garlic, ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir for a few mins. Tip in the cumin and coriander then stir in the mushrooms and their water with the bouillon.
step 3
Cover the pan and simmer for 20 mins until the rice is tender. Meanwhile mix the cucumber and yogurt with the mint to make a raita. Stir the coriander and almonds into the rice when it is ready and serve with the raita and a few extra leaves of mint or coriander.
