• 200 g basmati rice
  • 200 g tub mixed antipasti, roughly chopped
  • 410 g tin mixed pulses in water, drained and rinsed
  • Juice of 1 lemon
  • 1 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 0.5 tsp runny honey (optional)
  • 75 g baby leaf watercress, washed


  1. 1

    Bring a large pan of water to the boil, add the basmati rice and cook for 12 minutes. Drain and cool by rinsing under cold running water. Set aside.

  2. 2

    Meanwhile, tip the vegetable antipasti into a large salad bowl and toss together with the drained pulses.

  3. 3

    For the dressing, whisk together the lemon juice, mustard and olive oil. Season to taste with salt and pepper and sweeten with a little honey, if you like.

  4. 4

    Add the cooked, cooled rice to the antipasti and pulse mixture. Pour over the dressing and toss the salad together well. Fold through the watercress leaves just before serving.

Nutritional Details

Each serving provides
  • Energy 1403kj 335kcal 17%
  • Fat 9.1g 13%
  • Saturates 1.2g 6%
  • Sugars 2.0g 2%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 737kj/176kcal

Each serving provides

49.1g carbohydrate 7.1g fibre 10.8g protein

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