This is the first of 3 recipes from leading Scottish Chef Fiona Bird
200g long grain rice
Approx 750ml vegetable stock (to cover rice)
450g trimmed sprue (thin) asparagus
Red pepper skin removed
100g frozen peas
Handful freshly shredded mint
150g halloumi light cut into 2-3cm squares and lightly grilled
Approx 50 ml lemon vinaigrette
Put the rice in a pan, cover with the stock and cook for 15 minutes.
Wash and cut the thin asparagus into 2-3cm lengths leaving the spears whole.
Add the stalks to the rice after it has been cooking for 10 minutes and the spears and peas for the final 3 minutes of cooking time. Drain well and refresh in cold water.
Meanwhile prepare the pepper. Cut in half and remove the seeds. Put it under a hot grill for 4-5 minutes until the skins blacken. Then put it in a plastic bag until it begins to cool. The skin should come away easily. Cut the pepper into thin bite sized strips.
Put the rice, asparagus and peas in a mixing bowl and add the pepper. Drizzle the vinaigrette over the salad and mix carefully.
Pile the rice salad high on a large serving plate. Add the grilled halloumi and shredded mint and serve.