Corn, Pepper, and Sticky Rice Plate

For the rice salad: Cook the rice in plenty of salted, boiling water until tender, 20 minutes. Drain well, cover, and set aside.

Wash, halve, deseed and dice the pepper. Wash and halve the cucumber, scrape out the seeds and dice the flesh. Drain the mushrooms and baby corn; chop both if you wish and mix with the rice along with the cucumber and pepper.

Mix the oil and vinegar to make a dressing, dress the salad and season to taste with salt and pepper. Serve on plates.

For the potato salad: Peel the potatoes and cut into approximately 2 cm dice. Cook in plenty of salted, boiling water until tender, 20-30 minutes. Cut the salami slices into quarters or sixths.

Trim the spring onions, cut into rings and blanch briefly.