Place the sliced squash into a baking tray, then add the oil and season well with salt and pepper, mix well and bake in the pre-heated oven until lightly browned and cooked through.
Meanwhile, place the tomatoes, cooked green beans and Iceberg lettuce into a deep bowl, mix carefully, but well.
Remove the cooked squash from the oven and cool slightly, then slice into long pieces.
Once cooled add the cooked squash to the tomatoes, green beans and Iceberg lettuce.
Next add the re-heated rice.
Spoon over the vinegar, sugar, lime juice, pepper, oil and coriander; really mix well, but carefully.
Perfect with ... Burlwood Reserve Californian Chardonnay. This wine is a classic Californian chardonnay with citrus fruits and apricot flavours balanced with a subtle hint of butter derived from ageing with oak barrels.