Red Wholegrain Rice Salad with Chargrilled Corn, Avocado, Chilli and Lime

First boil the rice in salted water for around 20–22 minutes. It has to be cooked through but still retaining a little bit of bite. Drain and to cool it down rinse it with fresh water until warm.

To cook the corn the quickest way is the microwave. Leave the husk on and place it onto a microwave safe dish. Cook it for about four to five minutes until soft. Let it rest for five minutes and when still warm peel it well. 

Now you can season to taste and brush them with a mix of oil and butter. Either flash them on a griddle pan or if you can over a bbq to give them a nice roasted flavour. When coloured all around remove them from the heat let them cool. Separate the corn from the cob. Wash the spring onions and roast them quickly over the griddle too, for about two minutes.

Peel the avocados and chop them roughly. Chop the chilli and spring onions and mix all the ingredients with the red rice. Season with just a drizzle of extra virgin olive oil, salt and pepper and the zest and juice of one lime.

Garnish with chopped coriander and oven toasted seeds like pumpkin and sesame. 

Chef’s tip: This salad can be prepared in advance and it is a great vegan main course alternative. If corn on the cob is not available don’t panic, use the tinned version, try to roast it on a non stick pan. For those who also own a chef blowtorch, try to roast the avocados when peeled for added bbq flavours.