Lemon rice and peas



  • 300g brown rice
  • 75 ml olive oil
  • 200g frozen peas
  • 400g cooked green lentils
  • 400g cooked chickpea
  • Juice 2 lemons
  • 2 bunches spring onions, finely sliced
  • Large bunch of coriander, chopped



Cook the rice in a large pan of boiling water as per ingredients information, drain and drizzle with a little of the olive oil, then leave to cool.

Boil a kettle and pour the water over the peas in a small bowl. Leave them to defrost, then drain. In a large bowl, mix the rice with the peas, lentils, chickpeas, remaining olive oil, lemon juice and the spring onions. Season to taste. The rice salad can now be kept in the fridge for up to 2 days. Remove from the fridge about 30 mins before serving, then stir through the coriander.