Instructions

1. Cook the wild rice according to the packet instructions.
2. While the rice is cooking, make the dressing. Put the mint, rocket, garlic, pistachios or almonds into a food processor and blitz until you have a paste.
3. Add the Parmesan or nutritional yeast, lemon juice, 1 tablespoon of water, ¼ teaspoon of salt and the olive oil, and blitz until smooth and well combined. As soon as the rice is cooked, drain well and, while still hot, pour over the dressing and combine. Taste and adjust the seasoning if necessary.
4. If you are using the teff, put it in a dry saucepan and set it over a medium heat. Cook for 2–3 minutes, stirring frequently, until aromatic and you can hear the grains popping. Cover with 60ml of water and a pinch of salt. Turn the heat down to the lowest setting and cook gently for 6–8 minutes, until all the water has been absorbed. Remove from the heat, cover and leave to steam for about 10 minutes.
5. Core the apples and slice into thin wedges. Add most of the tomatoes and apples to the rice and combine.
6. Serve on a platter with the remaining apple, tomato and mint on top. If using, scatter over the teff and sprouted grains. This is lovely at room temperature, and keeps well for a day or so.