Left-over rice salad with chive flowers, herbs and hazelnuts



My chives burst into purple flower in the recent Devon sunshine and my first thought was how can we eat those lovely peppery blooms? A bowl full of left-over rice (why do I always make too much? I know, because I love it ), chopped parsley, chopped chive stems, crushed basil leaves, hazelnuts, dried sour barberries (sour cherries are more easily available, but I recommend you buy these on the internet as they give a sharp zing to many dishes without the sweetness of dried fruit), olive oil, lemon juice and zest, and plenty of salt. Decorate with the chive flowers.  A winner, served with Tandoori Chicken English Stylee on a sunny Sunday.DSC_0050_2