Fruity rice salad

Instructions

1 Add the rice to a large pan of boiling water, cook uncovered for 30 minutes, or slightly less if you want a bit of crunch to your rice. Drain and cool.

2 Toast the pine nuts in a moderate oven for 5-8 minutes (keep an eye on them as they can burn quickly).

3 Combine all the dressing ingredients in a screw top jar and shake well to combine.

4 Combine all the ingredients in a salad bowl and toss well with the dressing to combine. Cover and refrigerate for several hours before serving; the flavour improves the longer you leave it.