INGREDIENTS2 cups of rice
1 tablespoon turmeric
1 teaspoon cumin
1 teaspoon coriander
4 medium vine-ripened tomatoes
1/6 diced Spanish onion
30 grams pumpkin seeds
30 grams pine nuts
40 grams sultanas
50 grams diced apricot pieces
4 spring onions, finely diced
1 handful fresh herbs e.g. basil, parsley and mint
3 tablespoons garlic infused olive oil
2 teaspoons red wine vinegar
1 teaspoon honey
1-2 tablespoons freshly squeezed lemon juice
Salt & pepperMETHODCook rice according to your usual method (I use my rice cooker) with your usual amount of water, adding turmeric, coriander and cumin to the cooking water. I figure out the quanity of water required by adding it until it reaches the first section of my pointer finger so I’m afraid I can’t be more specific about how much you’ll need in your rice cooker or saucepan.Once the rice is cooked, leave it to cool, spreading it out in a wide dish to hasten the cooling process.Dice tomatoes and then scatter over the rice, along with the onions, pumpkin seeds, sultanas, apricot pieces, spring onions, and fresh herbs.Make a dressing by combining the garlic olive oil with the red wine vinegar, honey and lemon juice. Grind fresh pepper and add a teaspoon of salt flakes. Sprinkle over the rice and then mix thoroughly. Taste and adjust seasoning if required.Serves 6.