Traffic Light Rice salad

Warmer weather makes it so much easier to prepare cold salads.  I have always struggled with preparing interesting rice dishes, but made up this very simple salad the other day.  Somehow the crunch and sourness of the pepper is balanced by the sweet peas and creamy cheese in a very pleasing way.  It was a perfect accompaniment to lamb chops.

Makes 4 small plates of salad

200g (7oz) wholegrain rice

1/2 red pepper, chopped into small pieces

a cup of frozen peas

a handful of grated cheddar cheese

seasoning

Honey dressing  - 4 parts (e.g. tbsps) olive oil to one part of each: honey, soy sauce, english mustard & white wine vinegar.  My favourite dressing!

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1.  Cook the rice (for upwards of 30 minutes to 50 minutes - more cooking makes it squishier)

2.  Add the rest of the ingredients and mix.

3.  Easy!  Store in fridge.