I might make a colourful, tasty cornucopia of a rice salad more than any other dish come the sunny months. It’s almost impossible not to have some store-cupboard ingredients and vegetables lurking in the fridge at home that make this a possibility at any moment.
As soon as the season allows, I’ll swap in ripe tomatoes, grilled peppers and green beans. Here we’ve gone for a swanky fresh seafood and fish spring version over our more common, beloved tinned tuna.
