Zingy salmon & brown rice salad

Prep:   15 mins                                         Method:  Easy

Cook:  25 mins                                         Serves: 3 - 4

This summery recipe has the ideal combination of slow-releasing carbs, lean protein and heart-friendly fats

Zingy salmon & brown rice salad

Ingredients

• 200g brown basmati rice
• 200g frozen soya beans, defrosted
• 2 salmon fillets
• 1 cucumber, diced
• small bunch spring onions, sliced
• small bunch coriander, roughly chopped
• zest and juice 1 lime
• 1 red chilli, diced, deseeded if you like
• 4 tsp light soy sauce

Method

1. Cook the rice following pack instructions and 3 mins before it’s done, add the soya beans. Drain and cool under cold running water.
2. Meanwhile, put the salmon on a plate, then microwave on High for 3 mins or until cooked through. Allow to cool slightly, remove the skin with a fork, then flake.
3. Gently fold the cucumber, spring onions, coriander and salmon into the rice and beans. In a separate bowl, mix the lime zest and juice, chilli and soy, then pour over the rice before serving.