Calories - 342
1 tbsp Extra-virgin olive oil
1/2 cup Sweet potatoes, cut into 1cm cubes
2 Asparagus spears (chopped)
500ml Good vegetable stock
1/2 cup Courgette, cut into 1cm cubes
1 tbsp Fresh sugar snap peas
1/2 cup Broccoli
1 Spring onion, trimmed and thinly sliced
1 Small lettuce, washed and shredded into 1-2cm pieces
1 cup Mixed fresh herbs, (such as mint, flat leaf parsley, basil, fennel tops or chives), leaves picked and chopped
1/2 cup Cooked wild black rice
Squeeze fresh lemon juice
Salt & pepper
1
Place the sweet potato and rice into a deep saucepan and fry in a little bit of oil before adding the stock and a pinch of salt. Bring to boil and simmer for about 10 mins or until the rice is cooked.
2
Add the rest of the vegetables and simmer for another few minutes, be watchful not to overcook the vegetables.
3
Finally, add the mixture of herbs, seasoning with salt and pepper and lemon juice, serve into a bowl, with a drizzle of olive oil.
