Avocado & Bobotie Rice Salad with Roasted Grapes



  • 500 g brown basmati rice, cooked
  • 1 x 410 g can brown lentils, drained
  • 1 large brown onion, peeled and sliced
  • A drizzle of avocado or olive oil
  • 30 ml (2 tbsp.) Turmeric
  • 30 ml (2 tbsp.) mild curry powder
  • 3 cloves garlic, crushed
  • 100 ml water
  • Juice and zest of 1 lemon
  • 15 ml (1 tbsp.) apricot jam
  • Chopped coriander to garnish
  • Toasted almond flakes to garnish
  • 2 avocados, stoned, peeled and quartered
  • Lemon wedges to serve
For the Roasted Grapes
  • 150 g green grapes
  • 2- 3 tbsp. honey


  1. Preheat oven to 200˚C and place the grapes on a baking tray, add a drizzle of the honey. Roast until tender and slightly charred, about 10 minutes.
  2. To make the Avocado Bobotie salad: combine the basmati rice and lentils in a bowl and set aside.
  3. In a frying pan, sauté the onion in the oil until softened, add the spices and garlic, and sauté for a further 2 -3 minutes. Pour in the water and whisk in the lemon juice, zest, apricot jam, cook until the jam melts and forms a sauce. Remove from the heat and pour half the sauce over the rice and lentils, toss to coat the rice.
  4. Arrange the bobotie rice on a platter and add the avocado quarters, garnish with chopped coriander, flaked almonds and the roasted grapes.
  5. Serve with extra sauce and lemon wedges.