If possible, soak the brown rice overnight or at least 8 hours by covering the rice with filtered water, placing a lid on the jar and then rinsing before use. Continue to cook the rice according to packet instructions, adding the peas for the final 5 minutes. Allow to cool if saving the salad for later.
2. Make the dressing by adding the ingredients to a lidded jar and shake until mixed, seasoning to taste with salt and black pepper.
3. Chop the apricots, hazelnuts and pistachios and add to a large mixing bowl with the cooked rice and peas, sweetcorn, rocket and coconut. Pour over the dressing and give everything a good toss.
4. Serve the salad warm or enjoy cold over the next couple of days.