Vegetable, black bean and brown rice salad

Bring the brown rice, water, olive oil and 1//2 teaspoon salt to the boil in a saucepan. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork and refrigerate to room temperature.

Stir the kale, black beans, garden peas, sweetcorn, green chillies, olives and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.