Preparation of vegetables; Cut broccoli in florets, peel courgette, peel cucumber, crumble walnuts in slightly smaller pieces.

Grate the courgette and cucumber (I used the grater of the magi-mix, quick and easy) Put it in a bowl.

Add the lemon zest, lemon juice, 1 tablespoon of olive oil, and salt and pepper to the bowl with courgette and cucumber, and set aside for minimum 20 minutes so the flavours can infuse.

Boil the rice, as mentioned on the package.

Steam the broccoli, approx. 5 -7 minutes until it's just done (test by pricking it with a fork), but still has a bit of a crunch. - COOL the broccoli straight away with running cold water , or water with ice cubes (to stop the cooking process and keep the colour)

Toast the walnuts , till they release their oils, and fragrant.

Cut the onion in medium large pieces and soften in a pan (just soft and transparent, not browned)

Meanwhile make your salsa, by chopping up tomato and finely chop a bit of red onion, add some olive oil, salt, pepper, chilli paste, and a little bit of Tabasco for the hot acidity.

When rice is boiled, cool it under cold running water, and drain so the rice doesn't go soggy. When cooled, add it to the onions in the pan, add the peas, and warm everything gently in low heat (don't fry the rice).

Add carefully the steamed broccoli to the rice so it slightly warms up again.

Finely the nut oil or sesame oil and parsley, spring onion and toasted walnuts to the pan.

For plating; Drain the salad well, by pressing as much liquid out as possible. add some of the hot salsa around it (amount to your own liking). And add the rice and vegetable mixture. You can decorate with some extra green leaves, extra parsley, or sprinkle extra walnuts.