First char the vegetables until they look like burnt over a BBQ or open fire (alternatively bake them at 250 degrees Celsius until softened and blackened). Once ready let the vegetables steam in an air tight container or sealed bag to loosen up the skin and finish cooking.

When cool, peel the skin of peppers and aubergine carefully and cut them roughly into tiny cubes. A different approach is needed with the cherry tomatoes as they need just seconds on the fire to lightly char and they don’t need to steam or they will become mushy. Simply peel them as best as you can and slice them in half.

In a clean bowl dress the vegetable mix with the juice and zest of a lime, a good pinch of salt and pepper, 3 tbsp of extra virgin olive oil and a pinch of chopped parsley. Mix well and keep ready aside.

Boil the Nero Rustico rice according to the packet instruction until cooked through but still retaining a little bit to it (al dente texture). When ready, drain it and let it steam off until room temperature. Now simply dress it with a little oil and salt and a splash of lime juice.

Start to plate with the rice on the bottom of the plates and top with a couple of spoons of the flavourful vegetable mix. Lastly add a piece of creamy burrata, season that with salt, pepper and a glug of olive oil and garnish with basil leaves before you enjoy it.

Chef’s tips: Swap vegetables for seasonal cheaper alternatives according to your local market, as long as you can barbeque them, they will work. Swap basil leaves for a spoon of pesto if you like. Remove the burrata completely if you want a vegan salad, it is truly delicious anyway!

We made 4 portions of this gorgeous fresh rice salad for under £10. Ingredients prices were crossmatched between major UK supermarkets in July 2023