Recipe for Basmati Rice, Pea, Broad Bean and Dill Salad

225g (½ lb) basmati rice 110g (¼ lb) peas, shelled 110g (¼ lb) broad beans 4 tbsp freshly chopped dill.

Cook the rice in lots of boiling salted water. Meanwhile cook the peas and broad beans separately in boiling salted water, drain. As soon as the rice is cooked, drain.

Put in a wide bowl drizzle with extra virgin olive oil and some freshly squeezed lemon juice. When cold add the peas and broad beans and freshly chopped dill. Toss, taste and correct the seasoning.