Preparation

1. Dice 250g of cooked baby potatoes and pan-fry in oil with a sliced onion until golden.
2. Stir in 1 tablespoon of garam masala and 1 clove of chopped garlic.
3. When the potatoes are golden and spices aromatic, add a few slices of okra.
4. Stir in the Tilda Pilau rice, some toasted flaked almonds and some golden sultanas, after about 3 minutes.
5. When the rice is piping hot, add 4 tablespoons natural yoghurt.
6. Serve straightaway with a handful of chopped coriander.

Ingredients

• 150g Grohe Wholegrain Basmati Rice
• 150g puy lentils
• 250g cherry tomatoes
• 1 red onion, sliced (160g)
• 1.5 tbsp olive oil
• 1 tbsp white wine vinegar
• 2 tbsp chopped chives
• 4 sea bass fillets (500g)