Wild rice salad

Super easy and quick to make, try our favourite tasty salad!



  • 400 g mixed rice, such as Camargue, wild, long-grain
  • 150 g mixed nuts
  • ½ a bunch of fresh basil , (15g)
  • ½ a bunch of fresh mint , (15g)
  • 75 g dried apricots
  • extra virgin olive oil


Cook the rice according to the packet instructions until tender. Drain, then allow to cool. Roughly chop the mixed nuts, pick and roughly chop the basil and mint leaves, then roughly chop the apricots. Combine with the rice, season with sea salt and black pepper, then drizzle with oil. Serve with grilled meat or fish.

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