From: Tilda Kitchen
A simple and delicious salad with plenty of contrasting flavours and textures.
This recipe uses:
Wholegrain Basmati and Quinoa Rice 250g
Cook the rice according to pack instructions.
Halve the papaya, scoop out any seeds with a teaspoon and discard. Peel and cut the flesh into cubes.
In a large bowl mix together the lime juice, chilli sauce and Thai basil.
Stir in the rice, papaya and lettuce and stir well to combine.
Scatter over the pomegranate seeds and serve.
As an alternative you can use Tilda Brown Rice.
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