Brown rice salad with edamame, smoked tofu, sweetcorn and peppers

Ingredients

For 1 serving

• Brown rice40 g
• Edamame120 g
• Smoked tofu80 g
• Canned sweetcorn40 g
• Bell peppers100 g
• Green olives10 g
• Lemon juice1 tablespoon
• Extra virgin olive oil1 teaspoon
• Basil3 g
• Saltto taste
• Black pepperto taste

Contains: soy

In season: June – September

Method

1. Bring a small pan of salted water to the boil and cook the brown rice for 35–40 minutes, until tender; drain and cool under cold water to stop the cooking.
2. Meanwhile boil the edamame for 4–5 minutes in salted water, until tender; drain and cool.
3. Wash the pepper, remove seeds and membranes and dice it; cut the smoked tofu into 1 cm cubes, rinse and drain the sweetcorn and slice the olives.
4. Whisk the lemon juice with the oil, salt and black pepper in a small bowl.
5. Combine the rice, edamame, tofu, sweetcorn, pepper and olives in a bowl, dress with the emulsion and the torn basil and mix well.