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  • 200 g long grain rice
  • 1/2 red pepper, deseeded and diced
  • 1x189 g can sweetcorn
  • 150 g cherry tomatoes, sliced into small pieces
  • 1 bunch of spriing onions, sliced
  • 2 cooked chicken breasts, cubed
  • 100 g French beans, sliced
  • 75 g amll broccoli florrets


  • 4 tbsb fresh pesto
  • 3 tbsp rice wine vinegar
  • 3 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp sugar
  • 3 tbsp basil, chopped


  1. Cook the rice in boiling salted water, drain and leave to cool. Measure the pepper, sweetcorn, tomatoes, spring onion and chicken into a mixing bowl.
  2. Either steam the beans and broccoli for a few minutes until tender or cook in boiling salted water for 3 minutes. Drain and refresh in cold water.
  3. Mix the dressing ingredients together and pour over the vegetables. Add the rice, beans and broccoli and season well. Chill until ready to serve.
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