INGREDIENTS
1.5kg Tilda Basmati and Wild Rice
250ml sunflower oil
125ml cider or wine vinegar
6 tbsp clear honey
3tbsp course grain mustard
1kg drained can chickpeas
16 spring onions
650g young spinach leaves
170g sunflower seeds
90g sesame seeds
1.8kg tomatoes, quartered
650g grated mozzarella or low fat hard cheese
425g raisins
Chicory and lettuce leaves, to garnish
2 tubs of mustard cress to garnish
Salt and ground black pepper

METHOD
1. Cook the rice according to pack instructions. Meanwhile make a dressing by mixing the oil, vinegar, honey, mustard and seasoning. When the rice is cooked, toss in the dressing and leave to cool.
2. In a large bowl, mix all the other ingredients together apart from the salad and mustard cress. Season to taste.
3. When the rice is cold, toss into the other ingredients, mixing well.
4. Line a large platter or individual plates with chicory and lettuce leaves and pile on the salad. Garnish with cress and serve lightly chilled.

Serves 20