Serves 6


120g brown rice
225g tin of pineapple pieces, in juice
225g sweetcorn
50g sultanas
Small red pepper, deseeded and diced
3 spring onions, sliced
1 tablespoon sunflower oil
1 tablespoon hazelnut oil
1 tablespoon light soy sauce
1 clove garlic, crushed
Sea salt and ground black pepper

Cook the rice in a large pan of boiling water for about 30 minutes or until cooked. Drain well and cool. Put the cooled rice in to a large serving bowl and add the pineapple pieces (reserving the juice), sweetcorn, sultanas and red pepper and mix lightly. Make the dressing by taking the pineapple juice and combining with the soy sauce, oils and garlic. Season with salt and pepper. Mix well and pour over the salad. Garnish with the sliced spring onions.