Ingredients
- 390g mixed wild rice
- 400g garden peas (frozen or fresh)
- 1 courgette
- Handful of mange tout
- Handful of pine nuts
- Handful of mint leaves
- Juice of 1 lemon
- 3 tbsp Mint Infused Olive Oil
- 1 tbsp Pomegranate & Fig Balsamic vinegar
- Salt and pepper to taste
method
Start by cooking the wild rice, place the rice in a pan of water, bring to the boil and simmer for 35 -40 minutes until cooked through.
Cut 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 Mint Olive Oil and Pomegranate & Fig Balsamic, lemon juice, chilli flakes, chopped mint, salt and pepper
Top with your chopped almonds, sliced chilli and another sprinkle of chopped mint.
Serve
To serve, handful of mint leaves, chopped; 1 red chilli, sliced; handful of roasted almonds, chopped.