Wild rice salad with cranberries and Lucy's original french dressing

1 x 250g Tilda cooked Brown Basmati and Wild Rice

1 lemon, zested

1 clove garlic, crushed

55 g dried cranberries

55g hazelnuts, roasted and roughly chopped

4 spring onions, finely sliced

25 g flat leaf parsley, roughly chopped

2 tbsp tarragon, chopped

30 g rocket leaves

Lucy’s French Dressing

METHOD

  1. Cook the rice to packet instructions.
  1. Place the rice into a large bowl and mix together with the garlic , lemon zest and 4 tablespoons of dressing and season with salt and pepper.
  1. Stir in the cranberries, hazelnuts, spring onions and herbs.
  1. Transfer to a shallow serving dish and top with the rocket.