Moroccan wild rice salad

Ingredients

3 Tbsp	Avocado oil
½	Red onions, finely diced
3	Garlic cloves, finely sliced
½ Tbsp	Ground cinnamon
1 tsp	Smoked paprika
3 Tbsp	Honey
1 cup	Long grain rice, cooked (Main)
¼ cup	Wild rice, cooked
6	Asparagus spears, blanched
8	Dried apricots, sliced
¼ cup	Sultanas, soaked in English breakfast tea until plump
½ cup	Peas, blanched
30 g	Sunflower seeds, toasted
1 handful	Baby rocket
1 handful	Flat leaf (Italian) parsley, chopped
1 handful	Fresh coriander, chopped
½ cup	Vinaigrette

Directions

1. In a saute pan, heat the avocado oil, add the onion and garlic, cook until golden.
2. Add the spices and honey, cook for a further 2 minutes. Add both lots of rice and stir through, then put in a mixing bowl.
3. Fold through the rest of the ingredients and adjust flavour with sea salt.