Cook 200 g Brown rice according to the packet instructions.
Add the cooked rice to a large serving dish.
Add 2 Bell peppers, 0.5 Cucumber, 200 g Cherry tomatoes, 100 g Sweetcorn, 1 Red onion, 235 g Butter beans, and 50 g Spinach.
Add 50 g Sun-dried tomatoes, 100 g Mixed olives, 40 g Feta, 30 g Pine nuts and 6 g Fresh dill.
Finish with 3 tablespoon Olive oil, 2 tablespoon Apple cider vinegar, 1 tablespoon Honey, 2 Garlic clove, 2 pinch Sea salt and black pepper and the juice of 1 Lemon.
Mix well to combine everything.
Notes
To make a quicker version of this rice salad, you could make microwave rice and then mix it together with all the salad ingredients.
For a creamy addition, add some chopped avocado.
Use the best quality extra virgin olive oil, as it makes up a big part of the dressing and flavour.
Cook the rice so it is a little al dente. You still want it to have some bite to it.
Cool the rice straight away, so it doesn't continue cooking and get mushy. Don't rinse it under cold water, as that will lose a lot of flavour. Spread it on a large baking tray to allow it to cool.