Caribbean Confetti Rice Salad
Serves 4
For the dressing
1½ limes, juice only
5 tbsp extra virgin olive oil
2cm fresh ginger, gated
2 tsp sugar
½ tsp salt
¼ tsp ground cumin
1 garlic clove, minced
½ tsp cayenne pepper
¼ tsp allspice
For the salad
1 tbsp butter
1 red onion, diced
1 red pepper, diced
1 orange pepper, diced
400g cooked brown long grain or basmati rice
1 tbsp chopped parsley
100g diced fresh or tinned pineapple
80g sweet corn kernels
Coriander leaves, to garnish
Slices green chilli, to garnish
For the dressing, place all the ingredients into a bowl and whisk well and set aside.
For the salad, heat the butter in a frying pan over a medium heat.
Add the red onions, red and orange peppers and sauté until just cooked, about 5 minutes.
Place the cooked rice into a bowl, add the all the vegetable into the rice.
Stir in the chopped parsley and season with salt and freshly ground black pepper.
Add in the pineapple and sweetcorn.
Pour over the salad dressing and mix well. Check for seasoning, adding salt and pepper as needed.
Garnish with coriander leaves and slices of green chilli.
