Serves 6
Ingredients
- long grain rice, 275g/10oz/1.5 cups
- ripe tomatoes, 225g/8oz
- green pepper, 1
- yellow pepper, 1
- spring onions, 1 bunch
- chopped fresh flat leaf parsley or coriander, 30ml/2 tbsp
For the dressing
- olive oil, 75ml/5tbsp
- sherry vinegar, 15ml/1 tbsp
- strong Dijon mustard, 5ml/1 tsp
- salt and ground black pepper
How to:
- Place the rice in a pan and cover with water. Bring up to the boil and cook for 10-12 minutes, or according to the packet instructions, until just tender.
- Drain the rice. Rinse and drain again. Leave to cool.
- Meanwhile, place the tomatoes in a heatproof bowl and pour boiling water from the kettle over them to cover. Leave for 5 minutes or until the skins soften and start to split (if they don't split, pierce them with the tip of a sharp knife and they should start to split).
- Drain them in a colander, cool slightly, then peel away the skin with your fingers.
- On a chopping board, cut the tomatoes into quarters. Carefully cut out the seeds and discard. Chop into chunks.
- Cut the peppers in half and cut out the seeds and membranes; discard. Dice the peppers. Trim and slice the spring onions.
- To make the dressing, whisk all the ingredients together in a small bowl.
- Transfer the rice to a large serving bowl with the tomatoes, peppers and spring onions. Add the herbs and the dressing, season and mix well. Serve or chill until required. To transport, pack into a sealable plastic container.