This delicious wild rice salad recipe is perfect for picnics, barbecues or lunchboxes.
Each serving provides 331kcal, 8g protein, 35g carbohydrate (of which 1.5g sugars), 16g fat (of which 3g saturates), 6g fibre and 0.1g salt.
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.