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
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.
Add the rest of the vegetables and simmer for another few minutes, be watchful not to overcook the vegetables.
Finally, add the mixture of herbs, seasoning with salt and pepper and lemon juice, serve into a bowl, with a drizzle of olive oil.