It is easiest to use a small mug to measure the rice - you need approximately 1 mugful. Tip into a fine sieve and wash. Transfer the rice to a medium sized lidded pan and add the boiling water (just over 2 cups - about 2 and 1/4). Bring back to the boil and using a spoon, scoop of any scum which appears and discard. Once it looks good (no scum), reduce the heat and cover with the lid. Set a timer for 20 minutes.

Keep an eye on the rice whilst it's cooking and once the timer goes off, just check that all the water has been absorbed and the rice is just tender. Turn the heat off. Remove the lid, add the sultanas and quickly replace the lid. Leave for 5 minutes.

If your pan is large enough to add the other ingredients, skip this step, otherwise get a pan large enough to hold the rice and the remaining ingredients, and warm through.

Heat the chickpeas and beans through in the pan and add the pre-cooked vegetables. If using the existing pan, add these and stir through with the heat back on low (and lid removed). Add the rice (if not in the existing pan), nutritional yeast if using, then season to your liking. Note: If your vegetables are already seasoned you will need to add less than you usually would.

Remove from the heat and stir in or sprinkle over the remaining ingredients - raw salad vegetables, nuts, pomegranate seeds and sesame.

Serve and enjoy!