Salad Recipes - Curried Lamb Salad

Ingredients

• 225g/8oz/1 cup long-grain rice

• 50 g/2 oz/1/2 cup frozen peas

• 25 g/1 oz/6 cup currants

• 15 ml/1 tbsp toasted flaked almonds

• 60 ml/4 tbsp mayonnaise

• 15 ml/1 tbsp mild curry paste

• 30 ml/2 tbsp curried fruit chutney

• 5 ml/1 tsp lemon juice

• 225 g/8 oz/2 cups cold cooked lamb, diced

• 425 g/15 oz/1 large can haricot (navy) beans, drained

• 2 tomatoes, cut into wedges

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Method:

1. Cook the rice in plenty of boiling salted water for 10 minutes or until just tender.

2. Add the peas after 5 minutes cooking. Drain, rinse with cold water and drain again.

3. Stir in the currants and nuts and spoon the mixture into a border on a large serving plate.

4. Mix the mayonnaise with the curry paste and chutney. Stir in the lemon juice.

5. Fold in the lamb and beans and pile the mixture into the centre of the rice. Garnish with the tomato wedges before serving.