Summer Rice Salad with Tomatoes, Sugar Snap Peas and Nectarines

Ingredients

• 250 g organic Camargue natural rice
• Salt
• 200 g sugar snap peas (organic)
• 1 bunch spring onions (organic)
• 250 g mixed cherry tomatoes (organic)
• 1 bunch parsley (20g; organic)
• 0.5 bunch basil (organic)
• 2 nectarines (organic)
• 1 sprig rosemary (organic)
• 3 tbsp olive oil (organic)
• Pepper (organic)
• 4 tbsp pistachio nuts (60 g; organic)
• 3 tbsp walnut oil (organic)
• 2 tsp honey (e.g., Manuka honey as an extra kick; organic)
• 2 tbsp lemon juice (organic)

Instructions

1. 1.

   Rinse the Camargue natural rice in a sieve and cook it in 2.5 times its volume of boiling salted water for about 35–40 minutes until the rice has absorbed the water. Then let the rice steam in the closed pot on a turned-off burner for a few more minutes. Fluff with a fork and allow to cool for 10 minutes.

2. 2.

   Meanwhile, trim and wash the sugar snap peas and cook them in boiling water for 5 minutes. Shock, drain, and set aside. Trim and wash the spring onions, then finely chop. Wash the tomatoes and halve them. Rinse the herbs, shake dry, and chop.

3. 3.

   Wash the nectarines, halve them, remove pits, and cut into wedges. Wash the rosemary, shake dry, and finely chop the needles. Heat 1 tbsp olive oil in a pan, add the nectarines and rosemary, and sauté for 5 minutes over medium heat. Season with salt and pepper.

4. 4.

   For the dressing, chop the pistachio nuts. Whisk together walnut oil, remaining olive oil, honey, and lemon juice. Season with salt and pepper, then fold in half of the pistachios.

5. 5.

   Combine the rice with sugar snap peas, spring onions, tomatoes, and herbs. Drizzle with the dressing, top with nectarines, and sprinkle with the remaining pistachio nuts.