Rustle up this simple salad for lunch with friends in the garden. It combines nutty wild rice, peppery radishes, roasted red peppers and green beans - crisp, clean and bright ingredients that create a delicious mix of textures. We liked it best served in our new Perl bowls, along with hunks of crusty bread and olive oil.
Ingredients, serves four
1 cup wild rice
6 radishes, cut into wedges
2 sprigs of dill, chopped
4 sprigs of coriander, chopped
250g green beans, cooked and roughly chopped
150g roasted red peppers, roughly chopped
Handful each of sunflower and pumpkin seeds, toasted
2 tbsp Chardonnay vinegar
5 tbsp olive oil
1 tsp sugar
1 tsp Dijon mustard
¼ tsp dill, chopped
¼ tsp salt
¼ tsp pepper
1. Cook the wild rice in salted water and set aside to cool.
2. Make the dressing by combining all the ingredients in a jam jar and shake well.
3. Once the rice is cool, season with salt and pepper, then add the dressing.
4. Mix in all other ingredients and taste. Adjust seasoning and add more dressing if needed.