Green Goddess Salad & Jasmine Rice

This Green Goddess Rice Bowl is everything you want from a fresh, feel-good summer dish, vibrant, satisfying, and bursting with goodness. Fluffy Veetee Thai Jasmine Rice forms the perfect fragrant base, pairing beautifully with crisp seasonal asparagus and a creamy, herby green goddess dressing that ties every bite together. The dressing is made with edamame beans for an extra plant protein and fibre boost. Finished with perfectly jammy eggs for that rich, golden centre, this bowl is light yet seriously satisfying, it’s the kind of easy, wholesome meal you’ll want on repeat all season long. Please note you’ll need a blender or food processor for this recipe.

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Ingredients

egg 4 (boiled)
olive oil 3 tbsp
edamame beans 100 g (boiled)
asparagus 200 g
garlic cloves 2 (peeled)
lemon 1 (juice)
spinach 100 g
fresh basil 1 handful (leaves picked)
tahini 2 tbsp
little gem lettuce 1 (chopped)
spring onions 4 (chopped)
Veetee heat & eat Thai jasmine rice pots 560 g
nigella seeds 1 tbsp

Method

Cook the eggs & edamame beans & asparagus

Cook the eggs in boiling salted water. For a slightly jammy egg, boil room temperature eggs for 6 minutes (8 minutes if you like a harder yolk). Remove the eggs once cooked with a slotted spoon.
Cool in cold running water, peel and slice into quarters.
When you take the eggs out, leave the water in the pan and cook the edamame beans and asparagus for 3 - 5 minutes, then drain. Slice the asparagus into bite-sized pieces.

Make the green goddess dressing

Peel the garlic cloves. Juice the lemon.
In a blender or food processor, blitz together the spinach, basil leaves, lemon juice, garlic, tahini, olive oil and a handful of the edamame beans. Add a splash of water if needed. Check the seasoning and adjust to taste, adding another splash of water if needed.

Prep the salad ingredients

Finely chop the little gem lettuce and spring onions.

Cook the Veetee Thai Jasmine Rice

Cook the Veetee Thai Jasmine Rice in the microwave according to the packet instructions, usually 2 minutes. Once cooked, fluff it up with a fork.

Plate Up

Divide the Veetee Thai Jasmine Rice between bowls.
Layer the little gem lettuce, edamame beans, spring onions and asparagus over the rice. Add the eggs and scatter over the nigella seeds.

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