Wholesome Seasoning

Pairing the soul of the sea with potent nutritional plants to harness natural beautiful flavours

Rice Salad

Rice Salad

Salads are good and refreshing, not much to debate there. Sometimes, though, I still don't feel quite full and so I tend to eat jasmin leaves with rice. This occurred so often that I was being given shaming looks for eating something so basic and just plain boring. In the way that many great things often stem from a confused initial state of mind, I began to add more vegetables and other bits, which then kickstarted the development of this rainbow-shaded nutrient-abundant rice dish. So this combination of brilliantly laid vegetables has more simple origins than its initial impression may suggest. Although the differing textures are a crucial element, the seasoning is the key facet in bringing about a fulfilling meal. The seasoning in this case is a simple one, but it is incredibly versatile - it can be made more spicy, more sour or even more rich in flavour. Here is my rice salad recipe that will bring you a burst of sun-bright happiness whether on-the-go or for a quick dinner fix. The artichokes are unashamedly of the jarred variety, and similarly the chickpeas are tinned. Red rice can be replaced with brown rice or any other you prefer.

Makes 2 portions

Red rice - 300g

Cucumber - 200g

Spring onions - 4 bunches

Artichokes - 200g

Chickpeas - 200g

Carrots - 200g

Coriander leaves - a generous bunch

Vegetables Oil

Egg 2


Soya sauce 5 tbsp

Garlic - 3 cloves minced

Honey - 1 tsp

Cook the rice as you normally would in a rice cooker. Alternatively cover with some water and leave to simmer for around 20 minutes.

Cut the cucumbers into thin rectangles, spring onions into smaller pieces. Artichokes should be fine as they are. Chickpeas should be rinsed and skin removed, carrots peeled & slawed.

Heat a frying pan on medium heat with a drizzle of oil, and once hot crack in the eggs. Cook the eggs according to how runny you like them. For the seasoning mix all the ingredients together and transfer into a small serving pot.

Assemble your dish by placing your steamed rice in the middle of the plate. Then surround them with your prepared vegetables. Can be eaten straightaway or later, no need to be heated.

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