Asparagus, pea and mint rice salad

Serves: 20

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Total Time: 30

Prep Time: 10

Cook Time: 20

• 275 gram(s) basmati and wild rice
• 2  shallots, finely sliced
• Zest and juice of 1 lemon
• 4 tablespoon(s) sunflower oil
• 20 gram(s) pack fresh mint, roughly chopped, plus extra sprigs to garnish
• 2  x 125g packs asparagus tips
• 125 gram(s) fresh or frozen peas

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.
4. 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.

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