• 200 g Green adzuki beans with tomato sauce
• 300 g basmati rice
• 4 medium-sized sweet potatoes
• 1 garlic clove
• Cashew nuts
• Extra virgin olive oil
• Salt q.b.
• Pepper to taste
Peel and dice the sweet potatoes. Place in a receptacle, add the crushed garlic, a spoon of olive oil, salt and pepper.
Rinse the basmati rice in running water to remove the starch. Cook the rice ‘al dente’ in abundant salted water. Drain and leave to one side.
Heat the diced potatoes in a non-stick pan on a high flame for 4/5 minutes. Leave to one side to cool to room temperature.
Arrange the cashew nuts onto a tray lined with baking paper and toast in a ventilated oven pre-heated to 200° for around 5/7 minutes. When golden leave them to cool to room temperature.
Place the basmati rice, the green adzuki beans with tomato sauce, the sautéed potato cubes and cashew nuts in a salad bowl and serve at room temperature.