Ritzy Rice Salad To make this rice salad you need: 100g Cooked brown rice Sliced radish Sweetcorn Peas Chopped chives Toasted pumpkin seeds to finish The dressing contains: Toasted sesame oil, lime juice, salt and pepper, mustard, chopped herbs, garlic, finely chopped ginger, soya sauce.

1. To 100g cooked brown rice, add sweetcorn and sliced radish.

2. Microwave the peas on full power for 3 minutes. Add to the bowl with some chopped chives.

3. The dressing ingredients. Instead of lime juice, you could use cider vinegar. The ginger is optional.

4. Start with 6 x 15ml spoons of toasted sesame oil.

5. Add 2 x 15ml spoons of lime juice or cider vinegar.

6. Salt and pepper.

7. ½ x 5ml spoon of mustard.

8. ½ x 5ml spoon fresh herbs – here I’m using parsley and basil.

9. A large clove of crushed garlic.

10. 1 x 15ml spoon finely chopped ginger. Root ginger is best, but I’ve used stem ginger here.

11. A dash of soya sauce.

12. Pour the ingredients into a glass jar, make sure the lid is secure then give the mixture a good shake.

13. Pour over the salad ingredients.

14. Mix well and make sure everything is coated with the dressing.

15. Spoon into a serving dish and sprinkle a few toasted pumpkin seeds on the top.