Method

• 1

  Soak the basmati rice in cold water for 20 minutes and then rinse well in a sieve. Cover with double the volume of water, bring to the boil and simmer for about 15 minutes, or until the rice is just cooked, still with a light bite to it and has absorbed all the water. Meanwhile, mix the dressing ingredients.

• 2

  Season well with salt and pepper and 2-3 tbsp of the dressing and leave to cool, unless you want a warm salad, in which case cover it with foil or some butter papers and keep warm at 100C/200F/Gas 1/4.

• 3

  Heat a large pan over a high heat and when it is smoking hot, add the olive oil, and after a minute the shallots, garlic, courgettes and corn. Stir-fry for 5- 10 minutes until coloured and just cooked through. Transfer to a large salad bowl. Cut the tortillas (corn if you can get them) into thin strips. Wipe out the frying-pan, add a little vegetable oil and fry the tortilla strips until they are golden and crispy.

• 4

  Wash the herbs and chop finely. Toss the vegetables and the rice with the tomatoes, spring onions, feta, lime juice and half of the chopped Scotch Bonnet. Save the rest to add at the end if you want the salad nice and spicy. Dress with enough vinaigrette to have a moist, but not too wet salad and check for seasoning. Finally toss in the fresh herbs and the tortilla chips.

• PER SERVING: 34.5 FAT (Excluding extras)