Moroccan Wild Rice and Harissa Salad

Charmaine Lu -
  • 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