Wild rice salad with papaya and lime

Bring a saucepan of salted water to the boil, sprinkle in the wild rice and simmer for 45 minutes or until the grains just start to split and show their white interior. Drain, rinse, and drain again thoroughly. Line a baking tray with paper towel and spread the cooked wild rice out to dry.

Meanwhile, in a dry, heavy frying pan, toast the blanched almonds over a moderate-to-low heat, stirring frequently, until they are golden brown. Remove to a heatproof bowl to cool, then chop them roughly.

In a large bowl, place the lime juice and a little salt and pepper. Add the herbs, celery and papaya and turn gently to coat well. Add the wild rice and almonds, toss gently and serve.