- 200g (7oz) brown rice
- 200g (7oz) char-grilled artichokes in oil, drained and halved
- 3 spring onions, trimmed and thinly sliced
- 175g (6oz) baby broad beans
- For the dressing:
- 130ml (4 ½ fl oz) olive oil
- 1 tsp Dijon mustard
- 1 garlic clove, crushed
- 1 lemon, zest finely grated and juice
- 2 tbsp dill, chopped
Place the rice in a large saucepan with enough cold water to cover the rice by at least 3 times its volume. Bring to the boil, simmer gently for 35-40 minutes or until cooked, it should still retain a little bite.
Whilst the rice is cooking, cook the broad beans in salted water for a couple of minutes (You can pop them out of their outer skin to reveal the bright green broad bean inside if you wish)
To make the dressing, place the mustard, garlic and lemon zest in a small bowl, season with salt and freshly ground black pepper. Gradually whisk in the olive oil, add the lemon juice to taste and stir in most of the dill.
To serve the salad, pour the dressing over the warm rice in a large serving bowl, add all the other ingredients and mix well. Adjust the seasoning if necessary, scatter over the remaining dill and serve.