Spicy Rice and Pea Salad
This recipe is perfect for a light summery snack. Fuel your lunch with this extremely flavoursome and nutritious meal design to tickle your taste buds and brighten your mood.
Preparation time 15 min, cooking time 30 min
150 g wild rice (see tip)
70 g 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, de-seeded and finely chopped
50 ml 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.