FEEDS 4 | 15 MINUTES

Wild rice salad with chilli and honey dressing

A total crowd-pleaser of a salad and perfect for packing up for a sunny lunch in the park.

METHOD

Heat the olive oil in a large frying pan. Once hot, add the courgette chunks, season with salt and fry for 3-4 minutes on each side until golden. Be careful not to overcrowd the pan otherwise the courgettes will steam rather than brown, work in batches if necessary.

In a large bowl, whisk together the dressing ingredients and season to taste with salt and pepper. Add the both rices, tomatoes, fried courgettes and most of the herbs. Toss to combine and check for seasoning. Serve with the rest of the herbs and chopped almonds scattered on top.

INGREDIENTS

3 tbsp olive oil

2 courgettes, roughly chopped

2 large handfuls of cooked wild rice

2 large handfuls of cooked brown basmati rice

300g cherry tomatoes, halved

Large handful of mint leaves

Large handful of parsley

Large handful of chopped toasted almonds

Sea salt and pepper

Dressing

5 tbsp extra virgin olive oil

3 tbsp apple cider vinegar

Pinch of chilli flakes

1 tbsp honey