Rice salad with peas, asparagus, zucchini, mint, dill and flaked almonds

• _Rice _ *

• 1 tbsp olive oil *

• 3 cups basmati rice *

• pinch salt *

• 300g stringless beans, trimmed, sliced *

• 2 bunches asparagus trimmed, cut in thirds *

• 1 cup frozen peas *

• 2 zucchini, shredded *

• 2 celery stalks, finely chopped *

• 1 bunch garlic chives, chopped *

• 2 tbsp fresh dill, chopped *

• 3 tbsp fresh mint leaves *

• 100g flaked almonds, toasted *

• _Dressing _ *

• 2/3 cup olive oil *

• 1/3 cup white wine vinegar *

• pinch salt *

• pinch sugar *

• grind black pepper *

To cook the rice, heat the oil in a big pot. Add the rice and stir for 1 minute to coat. Add 6 cups water and salt. Bring to the boil. Cover then simmer for about 10 minutes until water absorbed. Allow to cool. Can be done the day before and kept in fridge. Gently steam the beans, asparagus and peas. Refresh in cold water. Add to the remaining ingredients. Stir through the cooled rice. Add dressing just before serving.