- 300g brown basmati rice
- 75ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g frozen pea
- 410g can lentil, rinsed and drained
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 410g chickpea, rinsed and drained
- juice 2 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 bunches spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- large bunch coriander, chopped
Cook the rice in a large pan of boiling water for about 15 mins, drain and drizzle with a little of the olive oil, then leave to cool.
Boil a kettle and pour the water over the peas in a small bowl. Leave them to defrost, then drain. In a large bowl, mix the rice with the peas, lentils, chickpeas, remaining olive oil, lemon juice and the spring onions. Season to taste. The rice salad can now be kept in the fridge for up to 2 days. Remove from the fridge about 30 mins before serving, then stir through the coriander.
Make and takeTake the salad in a large bowl, keeping coriander separate. Toss through before serving.