This lovely nutty rice with spinach salad recipe has a great crunchy texture for your summer taste buds.

Serves 4

Ready in 40 minutes

You will need:

Lamb Brand Long Grain Rice 250g, rinsed

Lamb Brand Chickpeas 200g

Lamb Brand Black Raisins 100g

Lamb Brand Cashew Nuts 100g, roasted

Lamb Brand Mild Curry 2 tbsp

Lamb Brand Garlic Granules 2 tsp

Lamb Brand Table Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Vegetable Stock 450ml

Spinach Leaves 150g, fresh or frozen

Sunflower Oil 1 tbsp

Natural Yoghurt to serve (optional)

All you need to do is:

1. Soak the chickpeas for a minimum of 5 hours or overnight, changing the water from time to time, if possible.

2. Rinse, add to a small saucepan, cover with water and bring to the boil.

3.Simmer gently till tender, drain them and let cool.

4. Heat the oil in a large non-stick pan, fry the garlic and curry over medium heat for 1 minute, until it smells toasty.

5. Tip the rice into the pan with stock, chickpeas and raisins and stir with a fork to stop the rice from clumping.

6. Season with salt and pepper, then cover and bring to the boil.

7. Reduce to a medium heat and cook for 12-15 minutes or until all the liquid has been absorbed and the rice is tender.

8. Steam the fresh spinach or thaw the frozen spinach to room temperature, squeeze the excess water and tip it into the pan along with 2 tablespoons of hot water and fluff up the rice with a fork, making sure the spinach is mixed in well.

9. Toss in the cashews and serve. You can also serve with natural yoghurt.