Pesto rice salad by Annabel Karmel

Pesto rice salad by Annabel Karmel

by Annabel Karmel |

Preparation Time

15 minutes




  • 200g long grain rice

  • Red pepper, deseeded and diced

  • 1 x 189g can sweetcorn

  • 150g cherry tomatoes, sliced

  • Four spring onions, washed and sliced

  • 2 cooked chicken breasts, cubed

  • 100g French beans, sliced

  • 75g small broccoli florets

  • Dressing

  • 4 tbsp fresh pesto

  • 3 tbsp rice wine vinegar

  • 3 tbsp olive oil

  • 1 clove garlic, crushed

  • 1 tsp sugar

  • 3 tbsp basil, chopped

  • Salt and pepper

  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.

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