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Ingredients
Method
- 300g wild rice
- 150g peas
- 6 spring onions
- 1 cucumber
- Bunch of parsley and coriander
- 2 green chillies, finely chopped
- 100ml green harissa paste
- 1 lemon, zest and juice
- 50g pea shoots, to serve
- Simmer the rice in salted water for 30 mins or until tender. Add the peas for the final 3-4 mins of the cooking time, then drain and run under cold water until cool. Set aside.
- Thinly slice the spring onions and chop the herbs and cucumber, and place into a salad bowl. Add the chopped chillies and cooled rice and peas, then toss through the lemon zest and juice, the green harissa and some seasoning. Serve with a garnish of pea shoots.
30 mins
4 serving
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