Wild Rice & Pea Salad

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
• 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.
• To serve, handful of mint leaves, chopped, 1 red chilli sliced, handful of roasted almonds, chopped.