Curry Rice Salad

I had some leftover cooked basmati rice so thought I would mix it with some chopped up spinach, tomato, cucumber, slivered almonds and avocado mixed with lime juice as dressing, left over night it infused beautifully for lunch the next day. After this success I decided with the rest of the left over rice I would make a curried rice salad. I thought I would again just wing it and see what happens.

Again it was another healthy, yummy, filling salad. I will definently make this again as it had a lovely balance, I suspect you could use any veggies on hand.

2 x cups cooked basmati rice
1 x cup chopped spinach
2 sml grated carrots
4 x spears asparagus
1 x Lebanese cucumber
4 Tbs pepitas
1/2 cup organic sultanas
Vegetarian sausages

Dressing
juice of 1 lemon
1 tsp curry powder
1 tsp honey
1/2 tsp cumin
3 x tsp mango chutney (I used Mason FarmYard)

Method in the Madness
Mix ingredients for dressing together, making sure honey is dissolved. Put to the side.
Cook sausages, and add pepitas so they pop. In the last minute, add the chopped asparagus.
Finely chop spinach, grate carrots, cube cucumber and add to rice. Mix all ingredients together with dressing and leave to stand for 1/2 hour. Serve with Vegetarian sausages.