Roasted mushroom and rice salad

Preheat the oven to 200°C (fan 180°C, gas mark 6).

Place the mushrooms and pepper in a roasting tin, add the oil and toss well to mix. Season with salt and ground black pepper. Bake for 20 mins or until the mushrooms and peppers are lightly charred.

Meanwhile, cook the rice in boiling salted water for 20 mins or until tender. Drain well, then add to the roasting tin with the balsamic vinegar and mix well. Stir in the spring onions and celery.

Use a knife to cut away the skin and pith from the orange. Quarter it, then slice each quarter. Add the orange to the rice and season to taste. Spoon the salad into a bowl and serve warm or cold.