Curried rice salad

serves 6–8
ingredients
225ml/8fl oz vinaigrette
1 tablespoon curry powder
1⁄2 teaspoon salt
250g/9oz cold cooked
long-grain rice
6 scallions, chopped
4 celery sticks, finely chopped
2 red peppers, seeded and
finely chopped
• In a small bowl, whisk together the
vinaigrette, curry powder and salt
to make the dressing.
• Put the remaining ingredients in a
medium bowl. Add the dressing,
and toss until combined.
• Cover with cling film, and chill for
at least 2 hours before serving.