Ingredients

• 100g/3½oz broad beans
• podded
• 3-4 tbsp extra virgin olive oil
• 1 lemon
• juice only
• 1 garlic clove
• crushed
• pinch chilli flakes
• 175g/6oz wild rice
• cooked according to packet instructions
• 1 ripe avocado
• peeled
• stone removed
• sliced
• 3 spring onions
• sliced
• 4 radishes
• sliced
• 2-3 handfuls micro cress

Directions

• Cook the broad beans in a pan of boiling water for 3-5 minutes. Drain and refresh in cold water. When cool enough to handle
• remove the skin from each bean
• use your nail to slit the skin
• then pop out the bright green bean.
• Whisk the olive oil
• lemon juice
• garlic and chilli flakes together in a bowl and season
• to taste
• with salt and freshly ground black pepper.
• Mix the wild rice
• broad beans
• avocado
• spring onions and radishes together in a bowl
• add the dressing and toss gently. Add the micro cress
• give the salad one further toss and serve.