TO DRINK: New to the market, Zondernaam Chardonnay challenges and tames the mint and bacon.
Rice, pear and mint pesto salad
For the pesto, combine 60g fresh mint leaves and 50ml olive oil in a food processor, and season. Blend until well combined and smooth. Chill until needed. Cook 300g basmati rice until al dente and let it cool completely. Place the rice in a serving bowl and add 6 diagonally sliced spring onions, 6 thinly sliced radishes and 1 diced and seeded cucumber. Drizzle with the mint pesto and toss to combine. Add a little more olive oil if you find the pesto is too thick and adjust the seasoning. Top with 100g crispy bacon and 2 sliced pears (optional), and serve.