Pea & courgette mixed rice salad

Healthy, tasty and filling. A lovely summer salad. Serves 2.

1. 1

   Rinse the rice, then put it in a saucepan and cover with 4 X cold water (400 ml). Bring to the boil then reduce the heat and simmer for 35 minutes until cooked through. Once cooked, rinse in cold water to cool.
   
   Preheat the oven to 200 degrees C. Spread the almonds and pine nuts out separately on two small baking trays and toast in the oven for 5-7 minutes until golden brown. Switch the oven off. Leave to cool, then roughly chop the almonds.
   
   Cut the courgette into 1-2 cm chunks. Blanch the peas, courgette and mange tout / sugar snaps in boiling water for 2 minutes before running under cold water to cool.
   
   Chop the mint leaves and slice the chilli.
   
   Put the cooled rice, peas, courgette and mange tout / sugar snaps in a bowl and stir together. Add half the chopped mint, the lemon juice, a good drizzle of olive oil, chilli flakes and half the chopped red chilli. Stir together, taste and then add salt / pepper if and as required. Just before serving, add the pea shoots if using and top with the toasted pine nuts, chopped toasted almonds and the rest of the sliced chilli and chopped mint.