Ingredients   

2 bunches asparagus, ends trimmed
100g snow peas, trimmed
Zest of 1 lemon
½ cup fresh coriander, roughly chopped
¼ cup fresh mint leaves
¼ cup dried cranberries
½ cup long-grain rice
½ cup wild rice
¼ cup sliced almonds
Juice of 1 lemon
2 tablespoons olive oil
Pinch of salt

Method

Place long grain rice and wild rice in a pot, cook according to packet

Bring a saucepan of water to boil. Add asparagus and cook for 30 seconds or until bright green. Drain water and put aside to cool

In a large bowl, combine cooked rice, snow peas, coriander, lemon zest, lemon juice, olive oil and salt. Toss well to combine

Cut asparagus into smaller pieces and place over the salad. Sprinkle with almonds, cranberries, and mint leaves. Serve warm