Spring Rice Salad

Name: Spring Rice Salad
Prep time: 5 min
Cook time: 1 min
Yield: 4
Cuisine: British
Ingredients: 150g long-grain rice; 300g asparagus, trimmed and cut into 2.5cm/1inch pieces; 3 spring onions, finely chopped; ½ cucumber, diced; 3 teaspoons Dijon mustard; 1 tablespoon runny honey; 1 tablespoon white wine vinegar; 2 tablespoons extra virgin rapeseed or olive oil; ½ x 15g pack freshly chopped dill; Fresh dill leaves, to garnish

Perfect accompaniment for the peppered roast beef, combining rice, asparagus, cucumber and spring onion in a honey and mustard dressing. Ideal for barbecues too.

prep time
5 mins

cook time

serves
4 people

Ingredients

150g long-grain rice
300g asparagus, trimmed and cut into 2.5cm/1inch pieces
3 spring onions, finely chopped
½ cucumber, diced
3 teaspoons Dijon mustard
1 tablespoon runny honey
1 tablespoon white wine vinegar
2 tablespoons extra virgin rapeseed or olive oil
½ x 15g pack freshly chopped dill
Fresh dill leaves, to garnish

Method

Cook the rice according to the packet instructions. Drain thoroughly, transfer to a large bowl, fluff up with a fork and set aside to cool slightly.
Meanwhile, cook the asparagus in boiling salted water for about 2 minutes, drain and refresh with cold water. Mix the asparagus, spring onion and cucumber with the rice.
To prepare the dressing; place all the ingredients apart from the fresh dill leaves in a screw-topped jar, cover and shake well. Pour over the salad, mix well, garnish with the dill leaves and serve with the peppered beef.