1 large bunch of mixed soft fresh herbs, such as mint, parsley, basil
1 large handful of dried cranberries or raisins
extra virgin olive oil
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Recipe From
Jamie Magazine
By Georgina Hayden
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Method
Cook the wild rice according to the packet instructions, then drain and leave to cool on a large tray.
Peel the onions, then using a mandolin (or a food processor with a fine slicing attachment), finely slice them. Transfer to a bowl and add the red wine vinegar. Scrunch them together and set aside.
Using a mandolin, shred the sprouts and radishes, then, in a bowl, dress them with the lemon juice and a pinch of sea salt, massaging the flavours into the veg with your hands. Set aside.
Pick and finely chop the herb leaves and pop them into a large serving bowl. Add the rice, onions and lemony veg as well as the cranberries or raisins, and toss together.
Drizzle over some oil and season, then stir and serve.