Directions
- Toss cooked brown rice with blanched spring vegetables (asparagus, snow peas, broad beans), chopped marinated artichokes, a large handful of finely shredded kale, slices of fresh pear, chopped chives and a handful of toasted walnuts.
- To serve, dress with a little olive oil and citrus juice, sea salt flakes and freshly ground black pepper (and wild pea flowers from the garden if you have them).
