Camargue Rice and Grilled Artichoke Salad

Colourful and aromatic wholegrain rice salad

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   SIMMER - Bring a pan of salted water to the boil. Add the rice, return to the boil and then simmer for 20-22 minutes. The rice should be cooked but still firm.
   
   PREP - Meanwhile, wash, halve and deseed the peppers. Cut each half into 2 or 3 strips lengthways and dice. Slice the cornichons and the olives. Wash the herbs. Finely chop the thyme and mint. Roughly tear the basil. Drain the artichoke hearts, remove any tough outer leaves and finely slice. Squeeze the lemon juice into a bowl, add the olive oil and season with a little salt.
   
   ASSEMBLE - Drain the rice, rinse under running water to stop it cooking further and put it into a salad bowl. Toss in the peppers, cornichons, olives and artichokes. Drizzle the lemon dressing over and sprinkle with the aromatic herbs. Add a grinding of black pepper and serve at room temperature.