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SERVES 4
200g/7oz/1 cup basmati rice
320g/11oz green beans, trimmed and cut into 3cm/1½in lengths
320g/11oz/heaped 1½ cups drained canned sweetcorn
2 red peppers, deseeded and diced
12 dried apricots, diced
80g/2¾oz chorizo, diced
large handful of flat-leaf parsley, chopped
salt
FOR THE DRESSING
1 tsp Dijon mustard
good pinch of crushed dried chillies
2 tsp red wine vinegar
2 tbsp olive oil
Put the rice in a pan with 600ml/21fl oz/2½ cups boiling water and a pinch of salt. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes. Remove from the heat and leave to stand for 5 minutes. Meanwhile, cook the beans in boiling water for 3–4 minutes until just tender, then drain and refresh under cold water. Fluff up the rice with a fork and add the beans, corn, peppers, apricots and chorizo. To make the dressing, whisk together the mustard, dried chillies, vinegar and oil and pour over the salad. Add the parsley and toss the mixture well, then check the seasoning and serve.