Curried rice & egg salad
Enjoy this lightly spiced rice and egg salad as a side dish at a summer barbecue or picnic. Top with toasted almonds, grated carrots and sliced cucumbers
Seeded cheese & chive flapjacks
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12-16
Skip to ingredients
- 100g butter
- 250g porridge oats
- 2 carrotsgrated
- 1 tbsp milled flaxseed
- 1 tbsp chia seeds
- 100g mature cheddargrated
- 2 large eggsbeaten
- small bunch of chivessnipped
- 2 tbsp mixed seeds(we used a mix of pumpkin, sunflower and sesame seeds)
Nutrition: Per serving (16)
- kcal166
- fat11g
- saturates5g
- carbs12g
- sugars1g
- fibre2g
- protein5g
- salt0.8g
Method
step 1
Melt the butter in a large pan, then add the oats, carrots, flaxseed, chia seeds and some seasoning. Leave to cool for about 10 mins. Heat the oven to 200C/180C fan/gas 6 and line a 20 x 20cm baking tin with baking parchment.
step 2
Stir the cheese, eggs and chives into the oat mix. Tip into the tin and scatter over the mixed seeds. Press down with the back of a spoon, making sure it fills the tin to the edges. Bake for 25-30 mins until golden. Leave to cool completely in the tin before cutting into bars.
