This salad is packed with pulses and should be enough of a carb hit that you don’t need to serve potatoes as well
Prep:15 mins
Serves 10
300g brown basmati rice75ml olive oil200g frozen pea410g can lentil, rinsed and drained410g chickpea, rinsed and drainedjuice 2 lemon2 bunches spring onions, finely slicedlarge bunch coriander, chopped
STEP 1Cook the rice in a large pan of boiling water for about 15 mins, drain and drizzle with a little of the olive oil, then leave to cool.STEP 2Boil a kettle and pour the water over the peas in a small bowl. Leave them to defrost, then drain. In a large bowl, mix the rice with the peas, lentils, chickpeas, remaining olive oil, lemon juice and the spring onions. Season to taste. The rice salad can now be kept in the fridge for up to 2 days. Remove from the fridge about 30 mins before serving, then stir through the coriander.
