Rinse 200 g of long-grain rice under cold water until the water runs clear. This step removes excess starch and helps prevent the rice from sticking together.

Add the rinsed rice to a pot with 250 ml 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.

Fluff up the rice with a fork and let it cool in the fridge.

In a jar, combine 60 ml of olive oil, the juice of 1 lemon, 1 teaspoon of Italian seasoning or dried herbs, and 2 cloves of garlic (puréed or minced).

Seal the lid and shake well to combine the ingredients.

In a large mixing bowl, combine the cooled rice, 50 g of sun-dried tomatoes, 1 diced orange bell pepper, 1 diced cucumber, 1 diced red onion, 150 g of cherry or plum tomatoes, 150 g of sweetcorn, 50 g of green and black olives, and 30 g 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 at room temperature.