Hello beautiful kittens! How are you? It’s the Spring Bank Holiday, meaning that many in the UK had a Monday off: I’m one of those lucky people and it’s been lovely being able to have a little rest, mostly reading and spending some time in the garden (but not too long because it’s really warm). And I didn’t post yesterday, but I’m here to propose a Recipe-Sunday-on-a-Monday! As the weather has been really sunny, I have been eating more fruit and salads, so here is one recipe I love making, a Wild Rice and Watercress Salad by TheVegSpace.

Ingredients  

• 250 g pack microwaveable Long Grain & Wild Rice
• 8 asparagus spears cut into two pieces
• 5 radishes finely sliced
• 1 spring onion finely sliced
• 60 g watercress
• 25 g parsley finely chopped
• 1 lemon juice only
• 3 tablespoon french dressing
• 2 tablespoon pine nuts
• 2 tablespoon pumpkin seeds

Method 

1. Cook the rice according to packet instructions, then tip into a large bowl and spread around to cool.
2. Meanwhile, bring a small saucepan of water to the boil, and add the asparagus. Cook for 3 minutes until just turning tender. Drain and add to the bowl with the rice.
3. Add all the remaining ingredients, and toss together until everything is fully coated with the dressing. Taste and season with a little salt if required.
4. Divide between two plates and serve immediately. (NB. If you are preparing this in advance, eg, to take to work in a lunchbox, leave the lemon juice and dressing off until you are about to eat it, or else the watercress will turn soggy and unpleasant).

I hope you’ll enjoy it!

Love,

TVCL xx