Summer is here! and there's no better way to enjoy the amazing weather than to serve up a refreshing dish like this summer salad.
1 1/2 cups arborio rice
3/4 cup fresh peas or frozen peas
100g green beans, topped
1 bunch asparagus, trimmed, cut into 2.5cm lengths
1 small red onion, finely chopped
1 cup pitted black olives
1/4 cup flat-leaf parsley leaves, chopped
1/4 cup red wine vinegar
100ml extra-virgin olive oil
1 garlic clove, crushed
1 teaspoon Dijon mustard
1 teaspoon caster sugar
Rinse rice in a sieve until water runs clear. Bring a large saucepan of salted water to the boil over high heat. Add rice. Cook, uncovered, for 10 to 15 minutes or until almost tender. Drain and rinse. Transfer to a large bowl.
Cook peas, beans and asparagus in a saucepan of boiling, salted water for 2 to 3 minutes or until bright green and just tender. Drain and refresh in cold water. Pat dry with paper towel. Add to rice with onion, olives and parsley.
Make dressing Combine vinegar, oil, garlic, mustard and sugar in a screw-top jar. Secure lid and shake well.
Pour dressing over salad. Season with salt and pepper. Stir gently to combine. Spoon into bowls and serve.