Mushroom, Avocado And Rice Salad - cooking recipe

Ingredients

1 None large avocado (about 3/4 lb), flesh scooped out with a melon baller
1 tbsp lemon juice
3/4 cup long-grain rice
1/2 lb button mushrooms
1/2 lb chanterelle mushrooms
2/3 cup full-fat yogurt
1 tbsp olive oil
1/3 cup fresh chives, chopped
1 tbsp pink peppercorns, coarsely crushed
1 pinch sugar
2 None peaches, pitted and cut into wedges
None None grilled chicken, to serve

Preparation

Sprinkle the avocado balls with lemon juice. Set aside. In a pot, bring 1 1/2 cups water to a boil and season. Add the rice and simmer over low heat for 20 mins. Drain and rinse with cold water. Allow to cool.
Meanwhile, heat the oil in a pan and saute the mushrooms for 5 mins. Season then remove from the heat and allow to cool.
To serve, mix the yogurt, olive oil, chives, pink peppercorns and a pinch of sugar together in a bowl. Season. Drizzle over the rice, mushrooms, avocado balls and peach slices. Serve with grilled chicken.