Bean and rice salad with goat’s cheese

Method

1. Drain and rinse the mixed beans, place in a bowl and mix with the cooked white basmati rice.
2. Add a handful of roughly chopped fresh flatleaf parsley leaves, ½ red onion, the cherry tomatoes, and a few sun-dried tomatoes. Dress with 2 tablespoons of olive oil from the tomato jar), and the garlic and add the lemon.
3. Season well and toss. Divide between plates, top each with a thick slice of ripe goat’s cheese and drizzle with extra oil (from the tomato jar), to serve.