Saffron Rice, Pea and Red Pepper Salad

Method

Make it happen

1. 01

   Rinse the rice where appropriate, then cook in water according to the packet directions until tender. Drain any excess liquid and spread out to cool; refrigerate promptly if making ahead.

2. 02

   Steep the saffron in 2 tbsp hot water and add it to the rice cooking liquid. Boil peas for 3 minutes, drain and cool.

3. 03

   Whisk olive oil and lemon juice and fold gently through cold rice and vegetables.

4. 04

   Fold the remaining prepared ingredients through the grain without crushing them, then divide between four bowls and serve.