Try this hearty salad with basmati rice, hard-boiled eggs, fresh tomatoes and spices for an easy weeknight meal.
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225g basmati rice
8 baby plum or cherry tomatoes
185g can tuna
fresh root ginger
4 chopped spring onions
2 tbsp chopped fresh coriander leaves
200g feta cheese
pinch of chilli powder
Method Prep:10min › Cook:12min › Ready in:22min
Cook 225g basmati rice according to the pack instructions.
Meanwhile, boil 4 eggs for 10 minutes. Drain the eggs and put them into a bowl of cold water until cool enough to handle. Peel and cut into quarters, then set aside.
Cut 8 baby plum or cherry tomatoes in half and set aside.
Drain a 185g can tuna and put into a bowl. Finely chop a 2cm piece peeled fresh root ginger and add to the tuna with 4 chopped spring onions and 2 tbsp chopped fresh coriander leaves. Dice 200g feta cheese and add to the tuna.
Add the tuna mixture to the cooked basmati rice and lightly fold the two together. Divide the mixture among serving bowls and top with the eggs and tomatoes. Sprinkle a pinch of chilli powder over the eggs and serve immediately.