Indian-Spiced Cauliflower & Cucumber Salad

• Meanwhile, to a medium saucepan, add the 
water and bring to the boil over high heat.
• Add basmati rice, stir, cover with a lid and 
reduce heat to low.
• Cook for 10 minutes, then remove pan from heat 
and keep covered until rice is tender and water is 
absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so 
don’t peek! 

• While the rice is cooking, slice cucumber into 
thin rounds.
• Pick and thinly slice mint leaves.
• Cut tomato into thin wedges.
• Roughly chop roasted almonds. 

• In a small bowl, combine Greek-style yoghurt 
and mint. Season to taste with salt and pepper
and set aside. 

• In a large bowl, combine mixed salad leaves, 
cucumber, tomato and a drizzle of white wine
vinegar and olive oil. Season to taste.