Wild Rice Salad with Courgettes, Broad Beans and Ricotta, all drizzled with Lucy’s Green Pesto Dressing… excuse us while we DROOL.
For ease and speed, we used Tilda’s basmati and wild rice pouch to create this culinary delight but this recipe would work equally well with any rice that you have in the cupboard. Save this post for when you need a quick, fibre-filled meal that can be made budget-friendly too!
Venere Rice or Ready cooked pack of Tilda basmati and wild rice
100g broad beans, blanched and skinned
50g almonds, toasted and roughly chopped
Large handful basil leaves, roughly torn
1. Place the rice in a large bowl and stir in a generous amount of dressing.
2. Finely julienne the courgettes and season with salt. Pat dry with kitchen paper.
3. Toss the courgettes and broad beans through the rice and transfer to a shallow serving bowl. Top with the ricotta and almonds.