Satay Summer Rice Salad

Soft rice with diced veggies, all laced in a gloriously creamy peanut butter satay sauce, a nutritious and refreshing summer lunch.


  • 1 mug of basmati rice, rinsed
  • Half a large cucumber
  • 3 salad tomatoes
  • 3 tbsp greek yoghurt or DF*
  • 3 tbsp 100% peanut butter, smooth or crunchy
  • 1 tbsp low salt soy sauce


Measure the rice into a standard builder mug, then add to a sieve and rinse till it runs clear. Add to a saucepan, along with double the quantity of boiling water. Stir, put the lid on and cook for 11 minutes without taking the lid off. Then turn the heat off and let it stand for 2 minutes before separating the rice with a fork.

Meanwhile prep the salad. Cut the cucumber into 2 inch long thin match sticks, and finely dice the tomatoes. Add the chopped salad to your serving bowl.

In a separate small bowl, add the peanut butter, yoghurt* and soy sauce and mix well till combined. Once the rice is done, separate the grains and add it to the salad. Stir well, the cold salad will make the rice cool quickly. Once the rice is mixed with the salad, add the satay dressing and mix one final time before serving.


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