Save to your scrapbook

    Courgette, broad bean, wild rice & avocado salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Courgette, broad bean, wild rice & avocado salad

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

    Serves: 2


    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



    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.


    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars