I don’t know about you, but for us June and early July heralds peak picnic and barbecue season. It’s a quick succession of one outdoor event after another, fingers crossed for good weather (always the bane of outdoor plans in England) for Sport’s day this Friday which would be unusual for this summer!
So, I’m on a mission to perk up our picnics with some exciting additions, as I find picnics can be particularly challenging with a restricted diet. There’s none of that ‘oh I just pop into M&S and get a whole picnic spread to take to sports day!’ it’s more a case of what can I cobble together at 7am with minimal fuss and which will happily sit around in a sweaty picnic basket until lunch time – quite a tall order there!
Salads are obviously a good way of pepping up your picnic, but clearly it has to be robust and not based on delicate and easily wiltable leaves. This rather moreish coronation rice salad is based upon one I learnt at Le Cordon Bleu but with all the excessive calories and cream transformed into a light but creamy spiced dairy-free rice salad. Call it a rice based riff on the classic and ever popular coronation chicken salad.
Feel free to add in suitable extras to make more of a meal of it – blanched almonds work really well if you can tolerate them, and I particularly like mini raw cauliflower florets for an added bit of interest. If you eat chicken, some freshly shredded roast chicken would work extremely well with the rice and curry flavours.
Coronation Rice Salad
(Dairy-free, egg-free, nut-free, sesame-free, gluten-free, vegetarian and vegan)
1/3 cup egg-free mayo such as Veganaise or mayola
1/4 cup mango chutney
1 tsp mild curry powder
squeeze of lemon juice
seasoning, to taste
1 cup cooked basmati rice
1/4 cup raisins
2 spring onions, finely sliced
1/2 cup frozen peas, cooked through and then cooled
1/4 cup blanched almonds [optional]
handful of parsley, finely chopped
- Mix together the mayo, mango chutney, curry powder and lemon juice. Taste and season as desired.
- Stir in the other ingredients and garnish with the parsley.