From: Tilda Kitchen
Light fresh salad with tomato, chilli and fresh basil, topped with crunchy pomegranate seeds.
This recipe uses:
Lime and Coriander Basmati Rice
Heat the rice according to pack instruction and set aside
Use a mandolin or vegetable peeler to thinly slice the courgettes
Blend the tomato, chilli, avocado and basil in a bowl
Divide the rice between 4 plates, top with the courgette slices
Spoon over the tomato mix and drizzle with the olive oil
Season with salt and pepper and sprinkle with the pomegranate seeds to serve
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