This recipe is really simple and a great one to prepare in advance and assemble last minute if you’ve got friends over, and it looks impressive too. It’s also perfect as a week day supper because the rice makes it really substantial.

Ingredients:

2 cobs of corn
150g (5.5 oz) wild rice
1 small cinnamon stick
1 red chilli, split lengthways
1 red onion
3 tbsp good red wine vinegar
1/4 tsp sweet smoked paprika
100g (3.5 oz) pecan nuts
1 tbsp icing sugar
1 tsp cumin seeds
1/2 tbsp Maldon sea salt
1 bunch coriander, chopped (stalks and leaves)
1 avocado cut into pieces
Small bunch of watercress, washed
100g (3.5 oz) marinated feta

Method:

Cut the kernels off both cobs of corn. Put a little oil in a big pan, add the kernels and fry over a high heat until charred in places. Simmer the wild rice, cinnamon and chilli in plenty of water until tender but still al dente, and strain (check your packet of wild rice for timings, and taste for tenderness). Leave to cool.
Slice the red onion and caramelise in a pan in 1 tbsp of oil until soft. Add the vinegar and paprika. When the vinegar has evaporated, remove from the heat, allow to cool and add the corn.
Toss the pecans with the icing sugar, cumin seeds, salt and 1 tbsp water. Bake at 150°C/300°F/gas mark 2 for 20 minutes or until golden (keep checking to make sure they don’t scorch). Cool.
Mix the rice, sweetcorn and onion, chopped coriander, avocado and watercress together. Crumble over the feta and pecans. Serve.