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
Roast beef & curried rice salad
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.55 per serving
Nutritional Info
Each 100g serving contains
  • Fat med
    14.9g
    21%
  • Saturates med
    3.1g
    16%
  • Sugars high
    23.6g
    26%
  • Salt med
    0.5g
    8%
  • Energy 2491KJ 595KCAL
    30%
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.