Ingredients

• 1 1/2 cups frozen peas, thawed
• Good basic kitchen salt, for the water
• 1 3/4 cups water
• 4 tablespoons extra-virgin olive oil
• 1/2 teaspoon fine sea salt
• 1 cup white long-grain rice
• 2 cups packed fresh mint leaves, plus a small handful of leaves for garnishing
• 1 cup fresh basil leaves
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup pine nuts
• 1/4 cup fresh lemon juice
• 1 small garlic clove, peeled
• 1 1/2 cups small to medium shreds roast chicken
• 1 small cucumber, peeled, deseeded and cut into 1/4-inch cubes
• 3 scallions, thinly sliced on a long diagonal

Directions

1. Cook the peas in a small saucepan of boiling salted water for about 2 minutes until tender. Drain and set aside.

2. Bring the water, 1 tablespoon of the oil and 1/2 teaspoon of salt to the boil in a 2-quart saucepan, then stir in rice. Return to the boil and cover. Reduce the heat to low and simmer for about 15 minutes until the water is absorbed and rice is tender. Fluff the rice with a fork and leave to stand, covered, for 5 minutes. Spread the rice on a baking sheet and leave to cool to room temperature.

3. For the pesto, put 1/2 cup of the peas, the mint, basil, cheese, pine nuts, lemon juice, garlic and fine sea salt in a food processor and process until smooth.

4. In a bowl, toss together the rice, remaining peas, pesto, chicken, cucumber and about two-thirds of the spring onions. Transfer to a serving bowl and sprinkle with the remaining spring onions and mint leaves to garnish.

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