1. Cook the rice according to packet instructions, drain, transfer to a bowl and leave to cool. Cut the asparagus into 2.5cm lengths and put the stalks into a pan of boiling water, boil for 3 minutes, add the tips and cook for a further 2 minutes.

2. Slice the sugar snap peas diagonally in half, then add to the pan for 30 seconds. Drain the vegetables, rinse under cold water, drain again and add to the rice. Fold in the SunBlush® Tomatoes.

3. Put the oil, vinegar and shallot into a bowl, season well, whisk together then pour over the salad, add the parsley and fold together. Cover and refrigerate until needed.