• 1 cup brown rice
  • 500g packet Wattie's Broad Beans
  • 1 bunch asparagus or 100g green beans, trimmed
  • 6 radishes, thinly sliced
  • 1 cup baby spinach
  • 250ml bottle Eta Avocado & Garlic Dressing
  • ¼ cup toasted hazelnuts, roughly chopped
  • 2 Tbsp mint leaves
  • Seeds from ½ pomegranate

1. Place the brown rice into a medium saucepan and cook as per packet instructions.

2. Bring a medium saucepan of lightly salted water to the boil. Add the frozen Wattie’s Broad Beans, bring back to the boil and blanch for 1 minute. Remove from the saucepan, run under cold water to cool then peel.

3. Add the asparagus or beans to the water and blanch for 2 minutes until barely tender and bright green. Drain and cool in iced water.

4. Place the rice in a salad bowl or platter with the broad beans, asparagus or green beans, radishes and baby spinach. Drizzle over ½ cup Eta Avocado & Garlic Dressing. Top with the hazelnuts, mint and pomegranate seeds. Toss gently before serving.

Watch How To Video

Top Tips

Try a wild rice blend instead of the brown rice.

Made With

Broad Beans

Flavoursome broad beans grown on the Canterbury Plains. Harvested in their prime and snap frozen to help retain their natural goodness and distinctively nutty flavour.

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