Friday 10 February 2017

Grammed: Pink coconut rice salad bowl

A photo posted by Nessie@bakingequalslove (@bakingequalslove) on

I bow down to all the mom bloggers out there - man I don't know how that do it! In between running around after a mischievous little munchkin I've found it really hard to blog.  So I've made the leap and ventured into the wonderful world of Instagram! 

Hopefully that will be a way to keep up with a little bit of bakingequalslove blogging in between proper posts! If you are also on instagram you can find me here at:

So as the first 'grammed post - here's a super quick and easy recipe for Pink Coconut Rice Salad Bowl.

A photo posted by Nessie@bakingequalslove (@bakingequalslove) on

We've been indulging in quite a bit of ice cream and chocolate on our beach holiday so I decided to even things out with this delicious nutritious salad bowl. Based on a Jamie Oliver recipe - it is so deceptively simple but ridiculously tasty.

A photo posted by Nessie@bakingequalslove (@bakingequalslove) on

Pink Coconut Rice Salad Bowl

serves 4

Pink coconut rice

1 x 400ml can coconut milk
1 can measure of basmati rice
1 can measure of hot water
100g japanese pink pickled ginger
syrup from the pickled ginger
3 cloves garlic, finely chopped
1/4 tsp salt
2 Tablespoons rice vinegar
1 Tablespoon apple syrup / sugar
handful fresh coriander finely chopped
3 spring onions, finely sliced
2 Tablespoons black sesame seeds+ extra for decoration


1 x Cos lettuce, finely chopped
1/2 cucumber finely sliced
1 punnet cherry tomatoes, sliced in half
1 avocado halved and sliced 

Soy mustard vinaigrette 

1 Tablespoon rice vinegar
1 Tablespoon wholegrain mustard
1 Tablespoon light soy sauce
3 Tablespoons extra virgin olive oil
2 cloves garlic finely chopped
freshly ground black pepper

1. In a large sauce pan bring the coconut milk, rice hot water and salt to the boil over high heat. Use a tea towel wrapped around the can when filling with hot water so you don't burn your hand! Turn down the heat and cover and simmer on medium-low heat for 10 minutes. Take off the heat and stir in the garlic, rice vinegar and sugar, then cover and leave for a further 10 minutes. Stir in the pickled ginger, the syrup, spring onions, coriander and sesame seeds through just prior to serving.

2. Mix all the dressing ingredients in a small bowl. Toss the dressing through all the salad ingredients (except the avocado) in a large bowl.

3. To serve, spoon pink coconut rice into bowls leaving half a bowl space for the salad. Spoon salad next to the rice. Arrange avocado on the top. Sprinkle extra sesame seeds on top. Serve while rice is still warm.

Variation: This would be beautiful with some fresh salmon, tuna or snapper sashimi on top too!

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