The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spicy Zhoug Chick'n, Tomato Salad & Golden Rice
with cashew rice
Prep in 10
1/3 daily fibre
New
5 plants
Low sat fat
Serving size
Ingredients
- 40g baby spinach
- 110g baby plum tomatoes
- 1 tbsp zhoug paste (Coriander, Water, Olive Oil, Rapeseed Oil, Parsley, Salt, Milled Green jalapeno, Garlic, Ground Cloves, Ground Cardamom, Ground Cumin, Citric Acid)
- ½ tsp turmeric
- 1 tsp cumin seeds
- 30g cashew nuts (Nuts)
- 160g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 1 tbsp apple cider vinegar
- 1 onion
- 1 tsp ground cumin
- 80g brown rice (brown rice (100%))
- 1 midi cucumber
Nutritional Information
Calories: 557
Protein: 23g
Carbs: 42g
Fat: 31g
Ingredients
- 40g baby spinach (use half)
- 110g baby plum tomatoes (use half)
- 30g cashew nuts (use half) (Nuts)
- 1 tsp ground cumin (use half)
- 160g plant-based chick'n pieces (use half) (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 2 tsp cumin seeds (use half)
- 1 onion (use half)
- 2 tbsp apple cider vinegar (use half)
- 80g brown rice (use half) (brown rice (100%))
- 0.5 tsp turmeric (use half)
- 2 tbsp Belazu zhoug paste (use half) (coriander, water, extra virgin olive oil, sunflower oil, parsley, sea salt, green Jalapeno flakes, garlic puree, ground cloves, cumin powder, cardamom, acidity regulator: citric acid)
Nutritional Information
Calories: 526
Protein: 23g
Carbs: 42g
Fat: 27g
Spicy Zhoug Chick'n, Tomato Salad & Golden Rice
with cashew rice
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Cooking Instructions
- Boil a kettle. Heat a medium saucepan filled with boiling water on high heat. Add the rice and boil for 25-30 mins, until cooked, then drain.
- In a bowl, mix half the zhoug with the Heura and leave to marinate.
- Make the salad; finely slice the onion. Halve the tomatoes. Slice the cucumber into 1/2cm half-moons. Add all to a bowl and toss with the vinegar, cumin seeds, 1/2 tbsp olive oil and remaining zhoug. Season to taste with sea salt then set aside.
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the Heura and cook for 3-4 mins, tossing frequently, until golden brown. Transfer to a plate and set aside.
- Once the rice is cooked, reheat the frying pan used for the Heura with 1/2 tbsp oil on medium-high heat. Add the cashews and fry for one minute until golden then add the turmeric, ground cumin, spinach and cooked rice. Mix well and cook for 2-3 mins, until the spinach has wilted. Season with sea salt to taste.
- Serve the rice topped with the Heura and the tomato salad on the side.
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