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Pesto rice salad by Annabel Karmel

Pesto rice salad by Annabel Karmel
  • Serves: 4-6
  • Preparation time: 15 minutes

Method

  1. Cook the rice in boiling salted water, drain and leave to cool. Place the pepper, sweetcorn, tomatoes, spring onion and chicken in a mixing bowl.
  2. Either steam the beans and broccoli for a few minutes until tender, or cook in boiling salted water for 3 minutes. Drain and refresh in cold water.
  3. Mix the dressing ingredients together and pour over the vegetables. Add the rice, beans and broccoli and season well. Chill until ready to serve. 

More recipes and advice from Annabel Karmel

For lots more lunchbox recipe inspo, head to www.annabelkarmel.com

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