Rice salad

serves 6–8

ingredients
300g/11oz long-grain rice
75g/3oz frozen peas
3 spring onions, sliced
1 green pepper, finely diced
1 red pepper, finely diced
275g/10oz canned sweetcorn
kernels, drained
15g/1⁄2 oz fresh mint, chopped
For the dressing
125ml/4fl oz extra virgin
olive oil
2 tablespoons freshly squeezed
lemon juice
1 garlic clove, crushed
1 teaspoon granulated sugar
salt and freshly ground
black pepper

• Bring a large heavy pan of water
to the boil, and stir in the rice.
Return to the boil and cook for
12–15 minutes until tender. Drain
and cool.

• Cook the peas in a small pan of
boiling water for about 2 minutes.
Rinse under cold water. Drain well.

• To make the dressing, whisk
together the oil, juice, garlic and
sugar in a small jug, then season
with salt and pepper.

• Combine the rice, peas, spring
onions, peppers, sweetcorn and
mint in a large bowl.

• Pour over the dressing and mix
well. Cover the salad with cling
film, and refrigerate for 1 hour
before serving.