Masses of fresh herbs and our lemony dressing make this salad a great accompaniment to whole roast fish or barbecued prawns.
Ingredients
Method
Main
1.Cook rice in a saucepan of boiling salted water until just tender (12-15 minutes), drain, rinse under cold running water and drain well.
2.Meanwhile, blanch peas and beans in boiling salted water until just tender (1-2 minutes), adding baby zucchini for the last 30 seconds of cooking. Drain, refresh, drain well and set aside.
3.Combine lemon juice, vinegar, shallot and garlic in a small bowl and stand until shallot softens (1 minute), then add oil and season to taste.
4.Combine rice, vegetables, zucchini flowers and herbs in a large bowl, season to taste, add shallot mixture and toss lightly to combine, then serve.
This recipe is from the March 2013 issue of .
Notes