Mum’s Famous Brown Rice Salad (v)

I once posted this on an internet forum, after nabbing the recipe from my mum, and loads of people made it and said how nice it was, so it’s a travesty that I haven’t yet blogged it on here. Sorry mum.

For 8 generous portions you need:

4-6oz brown rice cooked till tender
Handful chopped apricots
Handful chopped dates
Handful sunflower seeds
Handful pumpkin seeds
Handful pine nuts
2 sticks celery chopped
1 red and 1 green pepper de-seeded and chopped

Dressing:
2 cloves garlic crushed
4 tbsp olive oil
2 tbsp cider vinager
2 tbsp apple juice
1 tsp cumin
1/2 tsp chilli
1/2 tsp tumeric
2 tbsp soya sauce

Mix dressing together and pour over warm rice, add veggies/seeds and mix. Best made 24-48 hrs in advance to let flavours develop. Keeps for 4 days or so.

Tofu Sweet Chilli Noodle Salad (v)

This is inspired by what used to be my favourite M&S salad bowl (king prawn & sweet chilli noodles) and is based on a recipe in July’s Good Food magazine (p56)

For 4-6 portions you need:
3 bundles of medium noodles (soba or udon work well)
1/2 cucumber
1 bunch spring onions, finely sliced
2 carrots, peeled and grated
1 pack marinated tofu chunks
zest and juice of 2 limes
4 tbsp sweet chilli sauce
rocket/watercress and spinach salad mix (1 large handful per serving)
fresh corriander sprigs
2 tbsp toasted sesame seeds
1 tbsp sesame oil
2 tbsp light soya sauce/shoyu

Begin by cooking the noodles as per instructions on the pack. Drain and toss through the sesame oil and soya sauce. If you prefer shorter noodles roughly cut them (or break the dry noodles up as you add them to the pan to cook).

Halve the cucumber, scoop out the seeds with a teaspoon and then cut into half moons. Grate the carrot. Add to the drained and seasoned noodles. Mix together the chilli sauce and lime juice/zest and mix well. Place the noodles in a tub and add the salad leaves, topping with the sesame seeds.