Ingredients
Method
1.Place rice in a medium saucepan, cover with water; bring to the boil. Reduce heat; simmer, uncovered, for about 35 minutes, or until rice is tender. Drain; rinse under cold water. Drain well.
2.Meanwhile, in a small saucepan cook beans in boiling water for about 3 minutes, or until just tender. Drain; refresh under cold water, drain.
3.On a heated oiled grill pan (or grill or barbecue), cook turkey for about 3 minutes each side, or until cooked through. Cover; rest for 5 minutes, then slice thickly.
4.In a large bowl, combine rice with beans, turkey, vegetables, cheese, nuts, and basil.
5.In a small jug, combine oil and juice; drizzle over salad before serving.
This recipe is perfect for any lunchbox as you can make it the night before; store, covered, in the fridge. If you’re short of time, try making this salad with quinoa instead of rice; it will take less than half the time to cook and has a great fibre content, just like brown rice. You could use chicken breast or lamb fillets instead of the turkey.
Note
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