• A big bunch of parsley, roughly but finely chopped – variance is fine but you don’t want big leaves
• 250g pre-cooked and cooled rice
• Salt
• Pepper
• Lemon juice
• Lemon zest
• Olive oil
• Sumac
• One cucumber, deseeded and diced
• Six or seven fresh mint leaves, finely chopped

In a dry pan over a medium heat, toast the rice in three batches until each individual grain is warm and slightly golden. Set aside to cool. Combine all the green ingredients, thoroughly tossing. Add the rice.

Make the dressing by combining the lemon juice and zest, sumac and olive oil with salt and pepper, starting with a 2:1 ratio of oil to lemon, and adjust to taste. You want it to be pretty sparky. Combine, serve.