Rice salad with spring onion and watercress

10 spring onions, trimmed 240g wild rice 1 garlic clove, peeled and sliced ice-cold water zest and juice of 1 lemon 2 tbsp olive oil 30g flat-leaf parsley, roughly chopped 60g flaked almonds 100g watercress 1 tbsp ground cumin 1 tbsp ground cinnamon 120g mayonnaise sea salt and black pepper Wash the rice using a sieve, then transfer to a large saucepan with twice as much water as rice, and add the garlic. Bring to the boil, then simmer, covered, for 20 mins until soft and fluffy. Drain, then set aside to cool. When cool, chill the rice for 30 mins. In the meantime, slice the spring onions lengthways, very thinly, and place them in a large bowl of ice-cold water. Leave to chill for 30 mins. In a small jug, combine the lemon zest and juice, and the olive oil. Season with salt and pepper, then add the chopped parsley to the jug. Pour onto the cold rice, then add the almonds. Drain the spring onions and combine the rice with the watercress and the onions, then arrange on a serving plate. In a small serving bowl, mix the cumin and cinnamon with the mayonnaise, then serve with the rice salad.