- - about 250g smoked rashers, diced
- 350g - peas
- 250ml - brown rice, cooked
- 125ml - mayonnaise
- 60ml - double-cream yoghurt
- 4 - eggs, hard-boiled
- 1 - small cos lettuce, chopped
- - a handful pea shoots
1 Fry the diced rashers in their own fat until golden-brown and cooked. Stir in the peas and heat through. Remove from the heat and mix with the brown rice. Season to taste with salt and pepper.
2 Whisk the mayonnaise and yoghurt to make a dressing and set aside. Shell the eggs and cut into quarters.
3 To assemble, spoon the fragrant rice onto a large platter and mix the lettuce through gently. Arrange the eggs on top, sprinkle with the pea shoots and serve with the dressing. Alternatively, mix the dressing through the hot rice.