Microwave the rice according to packet instructions.

Meanwhile, drain the red peppers and thinly slice. Cut the kernels off the corn, pick the leaves off the herbs and finely slice the stems. Peel and finely dice the onion. Halve the tomatoes.

Add the onion into a large bowl with the zest of half a lemon and the juice of both. Season with salt and pepper, stir in 30ml of olive oil. Set aside.

Place a frying pan over high heat, no oil. Once hot, add half the corn kernels and cook until starting to char, 3-4 mins.

Meanwhile, drain and rinse the chickpeas.

Add all the corn, roasted peppers, tomatoes, rice, chickpeas, chopped stems and herbs into the onion dressing, toss together. Season with salt and pepper.

Share the salad between your plates, finish with a drizzle of oil and any remaining herbs.