This delicious Indian-inspired dish is packed with aromatic flavours, crispy onion bhajis, sweet mango chutney and refreshing cucumber, and can be made in under 30 minutes. Indian recipes don't come easier than this!
- Preheat the oven to gas 5, 190°C, fan 170°C. Arrange the bhajis on a large baking tray and cook for 10-12 minutes, until crisp and golden.
- Meanwhile, microwave the rice following the packet instructions. Tip the cooked rice into a mixing bowl and stir in the lentils, cucumber, pepper, most of the spring onions, all the coriander stalks and most of the leaves and 4 tbsp coconut; set aside.
- To make the dressing, put the mango chutney and lemon juice in a bowl with a little seasoning. Whisk to combine. Pour it over the rice mixture and toss to coat.
- Arrange the spinach on a platter and top with the rice salad. Arrange the onion bhajis over the rice, then scatter over the remaining coconut, spring onions and coriander.
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