Large onion, finely chopped
2 tsp vegetable oil
Tbsp curry powder
Tsp chilli flakes
Tsp cumin seeds
1/2 tsp tumeric
For the dressing:
2 tbsp half fat creme fraiche
Tbsp mango chutney
Tsp vegetable oil
Squeeze of fresh lemon juice
Handful of fresh chopped chives and / or mint
Serves 4 (as a side), 6 pro points per portion
Cook the rice according to packet instructions until al dente. You want to ensure that it retains some bite which will lend the salad texture.
Gently heat 2 tsp of oil and then add the onion and cook off over a low heat so that it softens without colouring. After about five minutes, add the spices and the raisins and continue to cook until the onions are meltingly soft and the spice mix has lost its harsh rawness - another five minutes or so.
While onion and rice are cooking, combine the dressing ingredients in a large bowl and season enthusiastically.
Now add the cooked rice to the onion pan and combine well. Cook for a further couple of minutes, stirring regularly to ensure that the mix is well amalgamated then remove from the hat and allow to cool slightly before combining with the creamy dressing. Check the seasoning, adding more lemon or salt as necessary.
To have this at its best, allow to sit for at least an hour before serving. It is relatively forgiving and can be made in advance, but don't serve cold from the fridge - always let it come up to room temperature first. Your barbecue will thank you for it.