ZESTY WILD RICE

A fresh-tasting side dish to accompany the salmon.

Preparation 20 minutes, plus soaking and cooling Cooking 20 minutes Serves 6

250G BASMATI AND WILD RICE MIX

200G PODDED BROAD BEANS, FRESH OR FROZEN 2 LARGE ORANGES

1 LARGE CUCUMBER, CHOPPED

50G WALNUT HALVES, TOASTED

1 Cover the rice in a bowl with cold water and leave to soak for 30 minutes. Drain and rinse well in a sieve under cold running water.

2 Transfer the rice to a pan and add 500ml water. Bring to the boil, cover and simmer for 20 minutes or until the rice is tender and the water absorbed. Transfer to a serving bowl and set aside to cool.

3 Meanwhile, cover the broad beans with boiling water and leave for 5 minutes. Drain and de-skin.

4 Using a small serrated knife, slice away all the peel and white pith from the oranges. Working one orange at a time, hold it over a bowl and slice between the membranes, cutting out the orange segments (and catching the juice in the bowl). Put the segments in a separate bowl and squeeze any extra juice from what’s left of the orange into the juice bowl. Repeat with the other orange.

5 Stir 1 tbsp salt into the juice bowl (the rice takes a lot of seasoning), then pour into the rice and mix through the broad beans, cucumber and walnut halves. Stir through the orange segments. Check the seasoning and serve.