Spicy Rice Salad

I'm always looking for things to take to work for packed lunch and often packed dinner and this rice salad fits the bill perfectly, you just have to remember to take a fork with you! The yoghurt really helped to stop the rice from drying out, which is my usual problem, and I added some extra veg to the recipe.

Spicy Rice Salad (adapted from WeightWatchers Weekdays)
(Serves 4)
(7 WW ProPoints per serving)

200g dried long grain brown rice
pinch of saffron
1 tsp cumin seeds
1 tsp coriander seeds
2 cardamom pods, seeds removed and retained
1 tsp mild chilli powder
2 large tomatoes, de-seeded and diced
4 tbsp sweetcorn
1 roasted red pepper, drained and diced finely
25g fresh coriander
1/2 red onion chopped finely
juice of a lemon
3 tbsp 0% fat Greek yoghurt

Bring a large lidded saucepan of water to the boil, add the rice and saffron and cook according to the packet instructions, add the sweetcorn with 4 mins to go.

Meanwhile crush the cumin, coriander and cardamon seeds with a pestle and mortar. Put into a large bowl and mix together with the chilli powder, tomatoes, pepper, sweetcorn, coriander, onion and lemon juice.

Drain the rice and rinse in cold water until cold. Drain again thoroughly using the base of a bowl to squeeze out any excess water. Add to the tomato mixture along with the yoghurt. Mix together really well to ensure everything is coated. Serve.