Rinse the Basmati rice under cold water until the water runs clear. In a large pot, bring 500ml of water to a boil, add the rice, and cook for about 15 minutes or until tender. Drain and let cool.

Once cooled, fluff the rice with a fork and set aside.

While the rice is cooking, prepare the vegetables. Dice the red bell pepper, grate the carrot, and if using frozen peas and corn, thaw them.

In a small bowl, whisk together the olive oil, apple cider vinegar, curry powder, honey, salt, and pepper.

In a large mixing bowl, combine the cooled rice, peas, bell pepper, carrot, and corn. Pour the dressing over the salad and mix well.

Garnish with chopped parsley and sunflower seeds before serving.