WILD RICE, ORANGE & HERB SALAD (VG)

Wild rice may take longer to cook than standard white rice but it is worth every second. It is nuttier, has more bite and improves heart health and digestion because it takes longer to break down.

150g (5½oz/scant 1 cup) wild rice

300g (10½oz) baby carrots, washed

2 tbsp olive oil

2 oranges, segmented

1 fennel bulb, finely sliced on a mandolin

60g (2oz/½ cup) flaked (slivered) almonds, toasted

2 tsp mint leaves, roughly chopped

2 tsp flat-leaf parsley leaves, roughly chopped

sea salt and pepper

FOR THE DRESSING

1 orange, zest and juice

2 tbsp extra virgin olive oil

1 tbsp sherry vinegar

sea salt and pepper

Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.

Put the rice in a large saucepan, cover with boiling water and set on a high heat. Return to the boil then place a lid on the pan, turn the heat down and simmer for around 50 minutes, until the grains of rice have popped open.

While the rice is cooking, put the carrots in a roasting tin with some seasoning and the olive oil. Roast them in the preheated oven for around 20 minutes – or until just tender.

Place the orange segments in a large mixing bowl and add the sliced fennel and half the almonds. Add the roasted carrots when they’re ready. When the rice is done, drain it, shake it well to remove as much water as you can, and add it to the bowl.

Mix the ingredients for the dressing together in a small bowl or jam jar, season to taste, and pour over everything in the bowl. Add the herbs and gently mix everything together with your hands so as not to break any of the carrots.

Pour everything onto a big platter, sprinkle with the remaining almonds and eat while it is still warm.

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