Serves 6

150g Camargue red rice

2 tbsp extra virgin olive oil

1 small orange cut into segments

1 small orange – juice only

1 medium red pepper

100g mange tout, thinly sliced

2 spring onions, chopped

½ small cucumber, diced

1 tbsp parsley, finely chopped

1 tbsp mint, finely chopped

½ cos lettuce, shredded

1. Preheat oven to 200C/400F/Gas 6. Rinse rice and cook in boiling water for 25-30 minutes until tender.
   
   
2. Mix the olive oil and orange juice in a bowl. Season to taste.
   
   
3. Drain the rice and stir in the dressing while still warm.
   
   
4. Roast the pepper for 30 minutes until charred. Place in a bowl covered with cling-film. When cool pull off the skin, deseed and slice into strips.
   
   
5. Arrange the lettuce on a platter.
   
   
6. Mix the other vegetables, orange segments and herbs into the rice and spoon onto the lettuce.
   
   
7. Arrange the roast pepper on top and garnish with sprigs of mint.
   

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