Rice salad with roasted broccoli, cauliflower and corn

This salad is best served warm or at room temperature.

Ingredients (serves 4-6)

- 1.5 cups long grain rice

- 1 broccoli head, cut into florets

- 1 cauliflower head, cut into florets

- 1 cup frozen corn, boiled and drained

- a handful kalamata olives

- 1 garlic clove, mashed

- 3+2 Tablespoons white balsamic vinegar

- 3+2 Tablespoons extra virgin olive oil

- 1/2 teaspoon cayenne

- salt and pepper, to taste

Place the broccoli and cauliflower florets onto a rimmed baking sheet, toss with 3 Tbs vinegar and 3 Tbs olive oil and roast at 400F until fork tender and some parts slightly charred. Cover the rice with plenty of water and boil for 15 minutes, or until 'al dente', drain and rinse with cold water then allow to cool completely. In a large bowl, combine the rice with the broccoli, cauliflower (and their cooking juices), corn, olives and garlic. Season with salt, pepper and cayenne. Taste and, if necessary, add remaining balsamic vinegar and olive oil. Enjoy!