Sticky rice with broccoli, squash, chilli and ginger (1 pan)

This sticky coconut rice work perfectly with the sharp coriander and lime dressing, with a good contrast from the sweetness of the squash and crunch from the cashews. It doubles up easily if you're feeding more people.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C fan/200°C/ gas 6

Step 2

Mix the rice, coconut milk, soy sauce, ginger and garlic in a small roasting tin and top with the squash.

Step 3

Cover tightly with foil, then transfer to the oven and cook for 45 minutes.

Step 4

Top the rice and squash with the broccoli, then re-cover and return to the oven for a final 15 minutes.

Step 5

Pop the cashew nuts into the oven on a small tray to toast at the same time.

Step 6

Mix together the oil, lime juice, soy sauce, ginger, chilli and coriander, adjusting the soy and lime juice to taste.

Step 7

Tip the dressing over the hot broccoli, rice and squash, scatter with the toasted cashews and serve hot.

Step 8

Note: Deseed the chilli if you prefer a less hot dressing