Roast beef & curried rice salad

Roast beef & curried rice salad

This dish is ideal for using up leftover roast beef. Other cooked meats, such as chicken, pork, lamb or ham, work well too.

By , 21 September 2015

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Roast beef & curried rice salad
  • 30 Mins

  • Serves: 4

  • Price: £1.55 per serving

Nutritional Info
Each 100g serving contains
  • Energy

    2491KJ

    595KCAL

    30%
  • Fat

    14.9g

    med

    21%
  • Saturates

    3.1g

    med

    16%
  • Sugars

    23.6g

    high

    26%
  • Salt

    0.5g

    med

    8%
of your reference intake.
Typical energy values per 100g: 2491kJ/595kcal.
Ingredients
  • 300g long-grain rice
  • 200g frozen peas
  • 3 tbsp sunflower oil
  • 1 level tbsp Asda Mild Curry Powder
  • 2 tbsp cider vinegar
  • 3 tbsp mango chutney
  • 2 red peppers, de-seeded and cut into small pieces
  • 4 spring onions, trimmed and sliced
  • 75g sultanas
  • 150g roast beef, cut into bite-sized pieces
  • Chopped fresh coriander, to serve
Method
  • Rinse the rice. Put in a pan with 1L water and a pinch of salt. Bring to the boil, cover and simmer for 12-15 minutes or until tender, adding the peas for the last 5 minutes. Drain and put in a large bowl.

  • Meanwhile, heat the oil in a saucepan, add the curry powder and cook over a low heat, stirring, for 2 minutes. Remove from the heat and add the vinegar and chutney. Stir into the rice. Leave to cool.

  • Add the pepper, onions, sultanas and beef. Serve sprinkled with coriander.