This delicious wild rice salad recipe is perfect for picnics, barbecues or lunchboxes.
100g/3½oz broad beans, podded
3-4 tbsp extra virgin olive oil
1 lemon, juice only
1 garlic clove, crushed
pinch chilli flakes
175g/6oz wild rice, cooked according to packet instructions
1 ripe avocado, peeled, stone removed, sliced
3 spring onions, sliced
4 radishes, sliced
2-3 handfuls micro cress
Cook the broad beans in a pan of boiling water for 3-5 minutes. Drain and refresh in cold water. When cool enough to handle, remove the skin from each bean, use your nail to slit the skin, then pop out the bright green bean.
Whisk the olive oil, lemon juice, garlic and chilli flakes together in a bowl and season, to taste, with salt and freshly ground black pepper.
Mix the wild rice, broad beans, avocado, spring onions and radishes together in a bowl, add the dressing and toss gently. Add the micro cress, give the salad one further toss and serve.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Lettuce, anchovy and egg salad with a creamy vinaigrette
Pork and olive salad
See more salad recipes
Chargrilled courgette with basil, mint, chilli and lemon
Potato salad
Avocado hummus
See more Barbecue side dishes recipes (25)
Greek salad
Smoked salmon and dill butter tea-sandwich
Quick hummus
See more Lunchbox ideas recipes (23)
Traditional wedding cake
Macaroon wedding tower
White chocolate wedding cake
See more Wedding recipes recipes (24)
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
