ingredients
- 300g/11oz long-grain rice
- 75g/3oz frozen peas
- 3 spring onions, sliced
- 1 green pepper, finely diced
- 1 red pepper, finely diced
- 275g/10oz canned sweetcorn kernels, drained
- 15g/1⁄2 oz fresh mint, chopped
For the dressing
- 125ml/4fl oz extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 garlic clove, crushed
- 1 teaspoon granulated sugar
- salt and freshly ground
- black pepper
Serves 6–8
- Bring a large heavy pan of water to the boil, and stir in the rice. Return to the boil and cook for 12–15 minutes until tender. Drain and cool.
- Cook the peas in a small pan of boiling water for about 2 minutes. Rinse under cold water. Drain well.
- To make the dressing, whisk together the oil, juice, garlic and sugar in a small jug, then season with salt and pepper.
- Combine the rice, peas, spring onions, peppers, sweetcorn and mint in a large bowl.
- Pour over the dressing and mix well. Cover the salad with cling film, and refrigerate for 1 hour before serving.
Tidak ada komentar