Salad Recipes - Curried Artichoke Salad

Ingredients

• 225 g/8 oz/1 cup long-grain rice

• 600 ml/1 pt/2 1/2 cups vegetable stock

• 400 g/14 oz/1 large can artichoke hearts, drained and quartered

• 250 ml/8 fl oz/1 cup mayonnaise

• 15 ml/1 tbsp curry paste

• Crisp lettuce leaves

• 50 g/2 oz/1/2 cup toasted flaked almonds

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Method:

1. Cook the rice in the stock and simmer for about 15 minutes until tender and the stock has been absorbed.

2. Remove from the heat, turn into a bowl and leave to cool. When cold, add the artichoke hearts.

3. Blend the mayonnaise with the curry paste, then stir into the rice. Pile on to a bed of lettuce and scatter the nuts over.