Lettuce, peas and mint go perfectly together in Simon Rimmer’s summery salad.
Preheat the oven to 180C/350F/Gas 4.
Place the Little Gem lettuces into an oven dish. Sprinkle over the shallots and garlic and pour over the stock.
Cover the dish with aluminium foil and roast in the oven for 20 minutes.
Meanwhile, heat the oil in a frying pan and fry the onions for 5-10 minutes, or until golden-brown.
For the dressing, blend the mint jelly, lime juice and zest, olive oil, vinegar, mustard and seasoning in a food processor until smooth.
Mix the cooked rice, peas and dressing together in a bowl.
Spoon the rice salad onto serving plates, top with the lettuce and spoon over the cooked onions and mint.
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