Rice, pear and mint pesto salad

For the pesto, combine 60g fresh mint leaves and 50ml olive oil in a food processor, and season. Blend until well combined and smooth. Chill until needed. Cook 300g basmati rice until al dente and let it cool completely. Place the rice in a serving bowl and add 6 diagonally sliced spring onions, 6 thinly sliced radishes and 1 diced and seeded cucumber. Drizzle with the mint pesto and toss to combine. Add a little more olive oil if you find the pesto is too thick and adjust the seasoning. Top with 100g crispy bacon and 2 sliced pears (optional), and serve.