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    Courgette, broad bean, wild rice & avocado salad

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    Courgette, broad bean, wild rice & avocado salad

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 2

    Ingredients

    40g wild rice, rinsed
    300ml Cooks’ Ingredients Vegetable Stock
    125g frozen essential Waitrose Baby Broad Beans
    1 small Waitrose 1 Perfectly Ripe Avocado
    2 tbsp Waitrose Fresh Lime & Chilli Dressing
    1 tsp olive oil
    250g pack Waitrose Courgette Spaghetti, or 1 large courgette grated / spiralised
    1 clove garlic, finely chopped
    1 tsp ground cumin
    4 tarragon sprigs, leaves only

     

    Method

    1. Put the wild rice and vegetable stock in a saucepan and cook for 20 minutes until tender. Add the frozen broad beans and cook for a further 3 minutes, adding a little water if the pan seems dry, then drain through a sieve.

    2. Halve the avocado, scoop one half into a small food processor and blend with the dressing, 2 tbsp water and a pinch of salt. Alternatively, mash the ingredients together in a small bowl.

    3. Heat the oil in a frying pan and fry the courgette spaghetti for 2 minutes. Stir in the garlic, cumin and tarragon leaves and turn into a bowl. Dice the remaining avocado and add to the bowl with the wild rice, beans and transfer to plates and serve with the piri piri avocado dip on the side.

     

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