Asparagus, pea and mint rice salad

Method

1 Measure the rice and tip into a pan. Measure twice the volume of water and add to the rice with a pinch of salt. Cover and bring to the boil. Reduce the heat to the lowest setting and cook according to packet instructions. Once cooked, tip the rice on to a baking sheet and spread out to cool quickly. When cool, spoon into a large bowl.

2 In a small bowl, mix together the shallots, lemon zest and juice, oil and mint, then stir into the rice.

3 Bring a large pan of lightly salted water to the boil. Add the asparagus and peas, and cook for 3-4min until tender. Drain and refresh in a bowl of cold water. Drain the vegetables again and stir into the rice. Put into a serving dish and garnish with mint.

GET AHEAD
Make recipe up to end of step 2 up to two days ahead, cover and chill. Blanch and refresh veg as in step 3 up to two days ahead. Store in the fridge in an airtight container, covered in damp kitchen paper.

TO SERVE
Complete recipe an hour before serving.