Ingredients
300g (10oz) wild rice
2 teaspoons Advieh Berenj by Camelēr Spice Co.
6 spring onions, trimmed
1 cucumber
1 bunch of flat-leaf parsley
1 bunch of coriander
1 bunch of mint
2 green chillies, trimmed
150g (5oz) frozen baby garden peas, defrosted
Salt, to taste
Citrus dressing
100ml (3½fl oz) olive oil
1 orange, grated zest and juice
1 garlic clove, minced
1 teaspoon honey (optional)
Salt and pepper, to taste
Garnish
50g (2oz) pea shoots, for garnish
100g of feta or grilled halloumi, crumbled
This colourful salad serves as a refreshing and nutritious option, ideal for any occasion. Packed with vibrant vegetables and enhanced by the unique flavour of Advieh Berenj, this dish offers a delightful taste experience. Advieh Berenj, a fragrant blend of cumin, coriander, rose and warm spices, brings an aromatic depth to the salad, reminiscent of the rich culinary traditions along the ancient spice routes.
Method
- Bring a saucepan of salted water to a boil. Add the wild rice and spice blend, lower the heat to a simmer, and cook for 20-30 minutes until the rice is tender. Drain the rice and leave it to cool.
- While the rice is cooling, thinly slice the spring onions and roughly chop the cucumber, parsley, coriander, and mint. Finely chop the green chillies.
- In a large bowl, combine the cooled rice, spring onions, cucumber, parsley, coriander, mint, green chillies, and defrosted peas.
- In a small bowl, whisk together the olive oil, grated orange zest, orange juice, minced garlic, honey (if using), salt, and pepper, to taste.
- Pour the dressing over the rice and vegetable mixture. Toss well to ensure everything is evenly coated. Garnish with pea shoots, crumbled feta or grilled halloumi and serve immediately