Name: Coronation Wild Rice Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: British
Ingredients: 1 tbsp grated white/yellow onion; 1 tsp grated ginger; 1 tsp Herbie’s Mild Madras Curry Blend; 60g dried apricots, finely chopped; 60g mango chutney; 30g ground almonds; 250g (1 cup) plain yoghurt; 50g mayonnaise; pinch of salt; 1 baby cos lettuce, shredded; 1 round/butter lettuce, shredded; 200g cooked wild rice (or combination of cooked rice); cucumber and coriander, to serve

Coronation Wild Rice Salad

We’ve taken the Coronation Chicken idea and created a wonderful sauce that can be used as a dressing or dip. Essentially curry spices with yoghurt or mayonnaise and mango chutney, Coronation Chicken was developed for the late Queen’s coronation in 1953, and was seen as utterly groundbreaking and decadent. Serve this is a standalone salad, with grilled meats, or even as a fresh and healthy side to butter chicken. Republicans welcome!

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Yield: Serves 4

Category: Dressing

Method: Mix

Cuisine: British

Scale

Ingredients

1 tbsp grated white/yellow onion

1 tsp grated ginger

1 tsp Herbie’s Mild Madras Curry Blend

60g dried apricots, finely chopped

60g mango chutney

30g ground almonds

250g (1 cup) plain yoghurt

50g mayonnaise

pinch of salt

1 baby cos lettuce, shredded

1 round/butter lettuce, shredded

200g cooked wild rice (or combination of cooked rice)

cucumber and coriander, to serve

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Instructions

Cook onion and ginger in 1/2 tsp vegetable oil for 3 minutes. Add curry powder, turn off heat and stir.
Add mixture to apricots, chutney, almonds, yoghurt and mayonnaise. Season to taste.
Add leaves and rice to a large bowl and mix dressing through.
Serve with cucumber and coriander leaves.