Red pepper & rose harissa wild rice with summer vegetables

Red pepper & rose harissa wild rice with summer vegetables

Takes 15 mins, serves 4

Spice up your rice with this deliciously spicy red pepper and rose harissa sauce.

• 350g long grain and wild rice (mixed)
• 4 tbsp loive oil
• 1 red onion, peeled and finely chopped
• 100g frozen peas
• 1 jar belazu red pepper & rose
• Harissa sauce
• 2 handfuls of finely chopped basil leaves
• Sea salt
• 200g baby courgettes, trimmed and cut in 1/2 lengthways
• 125g asparagus tips, trimmed
• 200g baby carrots, trimmed and sliced in 1/2 lengthways

1. Cook the long grain and wild rice according to packet instructions. Drain and set aside.
2. Heat 2 tbsp of olive oil in a large pan over a medium heat. Cookthe onion for 3-4 mins, stirring occasionally, until golden. Add the rice, peas, red pepper & rose harisa sauce, basil leaves and pinch of salt. Mix everything together well and set aside.
3. Meanwhile, heat a griddle panover highheat. Put all the vegetables in a mixing bowl with the remaining oil and pinch of salt, and toss to coat well. Griddle the vegetables in batches, for 3-4 mins each side, or until charred and tender.
4. Spread the rice out on a patter and top with the griddled vegetables. Serve immediately.