Summer rice salad with Cheshire cheese and citrus mint dressing

Serves 4-6

> 200g/7oz long grain and wild rice

> 250g/9oz Cheshire cheese

> 10cm/4” piece cucumber

> 175g/6oz baby plum or cherry tomatoes, halved

> 3 spring onions, thinly sliced

> small handful of mint

Dressing:

> grated zest and juice 1 small orange

> grated zest and juice 1 lemon

> 3 tbsp extra virgin olive oil

Instructions

1. Cook the rice in boiling salted water for 15-18 minutes until just tender.
2. Drain and rinse under cold water then drain again very well.
3. In a large bowl, whisk together the orange zest and juice with the oil and seasoning, add the rice and mix together.
4. Break the Cheshire cheese in small pieces, add to the rice.
5. Quarter the cucumber lengthways, cut off the seeds then cut each piece in half again and then into dice. Add to the rice with the tomatoes and spring onions.