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© 2018 by Martina Cowen    

Spicy Rice and Pea Salad

July 17, 2017

This recipe is perfect for a light summery snack. Fuel your lunch with this extremely flavoursome and nutritious meal design to tickle your tastebuds and brighten your mood. 



Spicy rice and pea salad


Serves 2

Preparation time 15 min, cooking time 30 min



150g wild rice (see tip)

70g frozen garden peas

3 spring onions 

1/2 medium cucumber

Bunch fresh flat leaf parsley, leaves picked

Bunch fresh coriander, leaves picked

2 green chillies, deseeded and finely chopped 

50ml green harissa paste (see know-how)

Grated zest and juice 1 lemon (Optional) 



1. Bring a pan of salted water to the boil. Add the rice, reduce to a simmer and

cook for about 30 minutes or until tender. Add the peas for the last 5 minutes.

Drain the rice and peas and run under cold water until cool, then set aside

(see make ahead).


2. Thinly slice the spring onions and roughly chop the cucumber and herbs, then

put in a large bowl. Add the chopped chillies to the bowl along with the cooled

rice and peas. Toss through the green harissa, grated lemon zest and juice.


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