Make the dressing.

Place the vinegar, garlic, cumin, salt and pepper into a blender or small food processor.

Blend on high speed. Slowly add the olive oil and then pulse until it's well combined. Set aside in the refrigerator.

Preheat the oven to 180 degrees C.

Place the tomatoes on a baking tray and drizzle the tablespoon of oil over them. Season with salt and pepper.

Roast in the oven for 25 minutes and then set aside to cool.

While the tomatoes are roasting, bring the water or stock to a boil and then add the rice. Cover and simmer for 35-45 minutes or until the rice is tender when tasted.

Drain well in a colander and rinse with cold water. Transfer to a large bowl.

Add the beans, tomatoes, onions and coriander to the rice. Mix well tossing with your hands or a large spatula.

Tear the ball of mozzarella into small pieces and add to the salad. Pour in about half of the dressing and toss. Taste and decide if you need to add more dressing.

Serve at once or keep in the refrigerator until ready to use.

The salad should be covered and will last for 4-5 days.