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Rice salad with grilled pineapple
30 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 324
  • Fat about 11g
  • Carbohydrates about 47g
  • Protein about 8g
This is needed
This is needed for 6 people
  • 200 g jasmine rice
  • 500 g green beans, cut in half
  • salted water, boiling
  • 180 g plain yoghurt
  • 4 tbsp white balsamic vinegar
  • 3 tbsp olive oil
  • 1 tbsp curry powder (e.g. Fine Food Delhi Curry)
  • 2 sticks lemongrass, core finely chopped
  • 0.5 tsp salt
  • 1 bunch coriander, coarsely chopped
  • 50 g cashew nuts, roasted
Charcoal/gas/electric grill
  • 1 pineapple, cut lengthways into six pieces
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And that's how it's done
And that's how it's done
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.
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.