Parsnip, spinach, artichoke & wild rice salad - Good Food Middle East

Ingredients

• 350g wild rice (use a mixture, or black rice works well)
• 200g parsnips (about 2 medium), peeled and cut into thin ribbons using a vegetable peeler
• 8 tbsp olive oil
• 2 tsp cumin seeds, crushed
• 2 lemons, juiced
• 2 tbsp Dijon mustard
• 1 tsp dried oregano
• 200g baby spinach, chopped
• 300g chargrilled artichokes in oil, drained and sliced
• small bunch of mint, leaves picked and finely chopped