• Pour the 2 cups pico de gallo or fresh salsa in a sieve and leave it to drain while you prepare the rest of the salad.

Cook and chill rice - 15 min cooking, 30 min chilling while finishing salad

• Rinse the 1 cup white jasmine rice in sieve until water runs clear, place in 3 qt pot and cook according to your packages directions (my ratio is 1 cup rice to 1.75 cups water, cook for 15 min). Place cooked rice in serving bowl, separate grains out a bit and leave to chill. See notes.

Make cilantro lime drizzle - 5 min

• While rice cooks, blitz the 1 cup sour cream, 1/2 of the 1 bunch fresh cilantro, 1/2 of the 1 jalapeno and 1 of the 2 limes (juiced) until fully green and blended. Chill in fridge until time to serve.

Grill the vegetables - 10 min prep, 15 min grilling

• Preheat gas grill to medium.
• Lightly brush 1 tbsp olive oil over the 2 ears corn on the cob and 4 golden beets . Cut the beets into quarters and place in foil packet. Place packet and corn on the cob directly on the grill to cook for about 15 minutes, checking and rotating the cobs and making sure the beets char and brown but do not burn. You'll need to stand by for most of the time, leaving only for 5 min at a time. Leave to cool once sufficiently grilled and charred.

Complete the salad - 20 min

• Toss the chilled rice with the 2 tsp smoked paprika, 1 tsp cumin, 1 tsp coriander, 1/2 tsp sea salt, and black pepper to taste so that it is evenly distributed throughout the rice.
• Slice the whites and initial green areas of the 1 bunch scallions, finely chop the other half of the jalapeno, and chop the other half of the bunch of cilantro and toss with the rice.
• Cut the corn from the cobs and cube the quarted beets into 1/2" or so size, and add to salad.
• Toss the drained pico or salsa or tom/onions into the salad and garnish with edible flowers. Serve the cilantro lime drizzle at the table for individuals to drizzle, or for a beautiful presentation, drizzle over the serving bowl of salad.