For the wild rice salad
2 cups of wild rice, about 390g
2 cups of garden peas (frozen or fresh), about 400g
Handful of mange tout
Handful of pine nuts
Handful of mint leaves
Juice of 1 lemon
Salt and pepper to taste
Handful of mint leaves, chopped
1 red chilli, sliced
Handful of roasted almonds, chopped
Start by cooking your wild rice; place the rice in a pan of water, bring to the boil and simmer for 35-40 minutes until cooked through.
While the rice is cooking get your veggies ready; cut your courgette into small pieces. Blanch your peas, courgette and mange tout in boiling water for 10-15 seconds before running under cool water. Roast your almonds and pine nuts in the oven for 5-7 minutes until golden brown. Chop your mint and slice your chilli.
Once the rice is cooked and had a chance to cool; mix your rice, peas, courgette, mange tout and pine nuts together in a big bowl and stir through a good drizzle of olive oil, lemon juice, chilli flakes, chopped mint, salt and pepper – top with your chopped almonds, sliced chilli and another sprinkle of chopped mint.