|250 ml||wild or brown rice|
|125 ml||quinoa — rinsed well|
|80 ml||pesto — coriander|
|1 can||chickpeas — tinned and drained|
|1||cucumber — halved, deseeded and cubed|
|generous handful of blueberries and grapes|
|3-4||nectarines — cubed|
|1||red onion — chopped|
|lemon — zested|
|pumpkin and sunflower seeds, toasted|
|fresh mint and coriander|
1. In separate pots, boil the rice and quinoa in salted water – the rice for 40 minutes and the quinoa for 15 minutes. Drain and mix.
2. Stir the coriander pesto into the rice mixture and let it cool.
3. Add the chickpeas, cucumber, fruit, onion and lemon zest and mix lightly.
4. To serve: Spoon onto a serving plate, garnish with rocket and sprinkle the seeds, mint and coriander on top.