Rice salad

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.