Rinse 200g (1 cup) of long grain rice under cold water until the water runs clear. This removes excess starch and prevents the rice from sticking together. Add the rinsed rice to a pot with 250ml (1 cup) of water. Bring the water to a boil, then cover the pot and reduce the heat to low. Let it simmer for 8 minutes without lifting the lid. After 8 minutes, remove the pot from the heat and let it sit, still covered, for another 10 minutes. Finally, fluff up the rice with a fork and let it cool in the fridge.

In a jar, combine 60ml (¼ cup) of olive oil, the juice of 1 lemon, 1 teaspoon of Italian seasoning/dried herbs, and 2 cloves of garlic (puree or minced). Seal the lid and shake well to combine the ingredients.

In a large mixing bowl, combine the cooled rice, 50g (½ cup) of sun-dried tomatoes, 1 diced orange pepper, 1 diced cucumber, 1 diced red onion, 150g (1 cup) of cherry or plum tomatoes, 150g (1 cup) of sweetcorn, 50g (⅓ cup) of green and black olives, and 30g (¼ cup) of pine nuts. Pour the prepared dressing over the salad and mix everything together until well combined.

Serve the salad in a large bowl or plate, garnished with fresh basil and parsley. This salad is best served cold or room temperature.