Rice, Pea, Sweetcorn and Red Pepper Salad with a Lime and Honey Dressing

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I created this Rice, Pea, Sweetcorn and Red Pepper Dressed Salad with a Lime and Honey Dressing recipe as a side for my Coronation Chicken recipe. The original Coronation Chicken, served nearly 70 years ago for the Queen’s Coronation luncheon, was described as ‘chicken, boned and coated in curry cream sauce, with, one end of each dish, a well-seasoned, dressed salad of rice, green peas and pimentos.’ This is my version of said rice.

Perfectly cooked, nutty brown rice, sweet petit pois and sweetcorn, crispy red peppers and sliced spring onion, swathed in fresh, sweet, lime dressing with a hint of garlic. Soooo good!

A wonderful accompaniment to Coronation Chicken, as well as my Platinum Jubilee Chicken dish, this dressed rice makes a delicious addition to any barbecue or buffet table. Stir in some coriander, and it also works particularly well with Mexican food.

Leftovers? Try these incredibly quick delicious suppers:

Should you have any leftovers, use them in these delicious dishes

• Quick Chinese Egg Fried Rice.
• The equally quick and moreish Quick Chinese Fried Rice Cakes.
• Or you could stir in some flaked canned tuna, olives and mayonnaise for a wonderful lunch.

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How to make Rice, Pea, Sweetcorn and Red Pepper Salad with a Lime and Honey Dressing

Collect all your ingredients together:

• brown long grain or basmati rice or use white rice
• frozen sweet corn
• frozen petit pois
• fine salt
• spring onions, trimmed and finely sliced
• red pepper, stem and seeds removed, chopped into small cubes

The dressing:

• olive oil
• lime juice
• runny honey
• garlic, peeled and crushed
• fine salt
• freshly ground black pepper

How to make delicious dressed rice:

1. Prepare and cook rice and vegetables: cook the rice according to the instructions on the packet.
2. Whilst the rice is cooking blanch the petit pois and sweetcorn in plenty of salted, boiling water for 1 minute. Drain well, in a sieve or colander, and set aside.
3. Remove the stem and seeds from the red pepper and chop into small chunks. Trim and finely slice the spring onions.
4. Make the dressing – peel and crush the garlic and mix thoroughly with the olive oil, lime juice, honey and salt and pepper.
5. When the rice, sweetcorn and petit pois are cooked and still warm, and the spring onion and red pepper are prepared, mix everything together in a large bowl.
6. Add the dressing to taste. You may not need it all.
7. Serve as a side dish.

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Made this recipe?

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