Salad Recipes - Saffron Rice Salad

Ingredients

• 225 g/8 oz/1 cup long-grain rice

• 225 g/8 oz/2 cups frozen peas

• 2 carrots, roughly chopped

• 2 courgettes (zucchini), roughly chopped

• 1.5 ml/1/4 tsp saffron powder

• 25 ml/1/2 tbsp olive oil

• Salt and freshly ground black pepper

• 250 ml/1 cup mayonnaise

• Fresh basil leaves

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Method:

1. Cook the rice in plenty of boiling salted water for 12 minutes. Add the peas, carrots and courgettes half-way through cooking.

2. Drain, rinse with cold water and drain again. Stir in the saffron and olive oil and season to taste.

3. Pack into a lightly oiled ring mould (mold). Chill for at least 1 hour.

4. Turn out on to a serving plate. Spoon the mayonnaise into the centre and scatter with tom basil leaves.