Pea, tomato and rice salad

A tasty salad all year round.


Serves 4

4 cups cooked brown or white rice
2 cups cooked peas
4 cups cauliflower florets and diced stalks, blanched
4 cups broccoli florets and diced stalks, blanched
4 tomatoes, diced
pinch salt
white pepper to taste
2 Tbsp white vinegar vinaigrette.


Place rice, peas, cauliflower, broccoli, tomatoes, salt and pepper in a bowl and use a spoon to gently combine.
Add the vinaigrette and toss gently. Chill until required. Place in serving dishes and serve.