Tuk Tuk Salad

This is one of these recipes, you can pull together, if you have a well-stocked pantry and plenty of leftovers in the freezer.

The ingredients and amounts are flexible! And you can eat it hot or cold.

75 g of cooked brown rice

50 g puy lentils cooked

Half a can of chickpeas

50gc beans boiled and skinned

2 teaspoons chopped coriander

1 teaspoon jalapeno pepper, chopped

1 teaspoon minced fresh ginger

1 clove garlic, crushed

1 teaspoon lime juice

1 teaspoon sesame oil

2 tablespoons soy sauce

1 chopped tomato

A handful of rocket leaves

C. 1 tablespoons chopped fresh cilantro.

Mix first five ingredients and warm through gently pan surface.

Make a vinaigrette with the next six ingredients. Pour dressing over rice mixture and stir through.

Put the plates. Mix the tomato, rocket and coriander and place on top of salad.

Makes 2 servings as main dish or 4 as side dish
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