Wild Rice Salad

Cook the basmati rice (400 g) and wild rice (400 g) in a pan of boiling water for 20 minutes, until tender. Drain and rinse under the cold tap until completely cold, then drain again. Start 20m timer

Meanwhile, put the blanched almonds (100 g) into a frying pan and toast over a medium heat for 5 minutes, shaking the pan occasionally, until golden. Remove the blanched almonds (100 g) from the pan and roughly chop; set aside. Start 5m timer

Put the cold, drained basmati rice (400 g) and wild rice (400 g) into a large mixing bowl and add the blanched almonds (100 g), dried apricots (125 g), dried cranberries (100 g), spring onions (1 bunch), fresh dill (25 g), fresh mint leaves (28 g), fresh parsley (28 g), cinnamon ground (0.5 tsp), zest (1 lemon), juice (2 lemon) and the olive oil (3 tbsp). Season with [to_serve salt] and [to_serve pepper] and mix everything together; make sure the rice gets completely coated in the dressing. Tip onto a serving dish.