1. rinse and drain cooled long-grain rice. Bring plenty of salted water to a boil, sprinkle in long-grain rice and cook with lid closed at low temperature for about
25 minutes.
Clean and rinse the peppers and cut them into very thin strips. Clean spring onions, rinse and cut into rings. Rinse cucumber, cut in half lengthwise, remove seeds and cut into small cubes. Cut apricots into strips.
Drain long-grain rice, rinse when cool and drain well. Peel garlic, remove peel from ginger, chop both finely. Grate the zest from the lime, squeeze out 3 tbsp juice. Mix oil, vinegar, lime juice and peel, garlic, ginger and honey. Season with cayenne pepper, coriander, cumin and salt.
4. mix spring onions, long grain rice, peppers, cucumber, apricots and nuts with dressing and let stand for 25-30 minutes. Pluck the cilantro leaves from the stems, mix the lettuce repeatedly and garnish with the cilantro. Garnish with lime wedges to taste and bring to the table with thin flatbread (tortilla pita).
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