WILD RICE AND HAZELNUT SALAD

Preparation Method :

• Place the rice in a saucepan with the bay leaf, orange zest, ½ teaspoon salt and the water. Bring to the boil, then simmer, covered, for 40 minutes until tender.
• Drain, discarding the bay leaf and orange zest, and mix with the dressing and thyme while still warm.
• Toast the hazelnuts in the oven at 180°C/350°F/gas mark 4 for 10 minutes. Remove the skins by rolling in a clean, dry tea towel. Chop roughly and add to the rice.
• Steam the broad and French beans together over boiling water for 5 minutes until barely tender. Rinse under cold water and pat dry with paper towels. Cut the French beans into 2.5 cm / 1 inch lengths. Stir the beans into the rice.
• Add salt and freshly ground pepper to taste. Leave to stand at room temperature to allow the flavours to develop.
• Arrange a bed of salad leaves on 4 serving plates and pile the rice in the centre.