for 6 person

Rice

200 g	jasmine rice
500 g	green beans, cut in half
	salted water, boiling

Dressing

4 tbsp	white balsamic vinegar
3 tbsp	olive oil
180 g	plain yoghurt
2 stick	lemongrass, core finely chopped
1 tbsp	curry powder (e.g. Fine Food Delhi Curry)
½ tsp	salt
1 bunch	coriander, coarsely chopped
50 g	cashew nut, roasted

Charcoal/gas/electric grill

1	pineapple, cut lengthways into six pieces

How it's done

Rice

Rinse the rice in a sieve under cold running water until it is clear. Drain well. Cook the rice and beans in boiling salted water for approx. 15 mins. until just soft, drain, rinse with cold water.

Dressing

In a bowl, mix the balsamic with all the other ingredients up to and including the salt. Stir in the rice and beans. Sprinkle with the coriander and nuts.

Charcoal/gas/electric grill

Grill the pineapple slices over/on a medium heat (approx. 200 °C for approx. 5 mins. on each side, serve with the rice salad.

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