Curried Brown Rice, Lentil & Chorizo Salad

1. 1

   Put a large pot of water on to boil, crumbling a chicken stock cube in the water

2. 2

   Rinse the rice and lentils in a sieve

3. 3

   Put them into the water and bring to the boil, then cook for 30 minutes

4. 4

   Meanwhile, put the chorizo in a dry skillet and fry until it's crispy and the smoky, orange oil coats the pan

5. 5

   Scoop out the chorizo to a bowl and add the onion to the skillet

6. 6

   Fry the onion for 5 minutes until soft and browned, then add the garlic and cook for a further minute

7. 7

   Add the curry powder to the onion and garlic and season with salt and pepper.

8. 8

   Cook for another minute or two

9. 9

   Drain the rice and lentils then mix them into the onion mixture, along with the chorizo, olive oil and spinach leaves (if using...you can wilt/cook them by keeping the skillet on the heat for 30 seconds or so)

10. 10

    Stir everything together then transfer to a bowl, allow to cool slightly before covering with plastic wrap and refrigerating for at least two hours

11. 11

    Serve cold.

No additional tips available.