Add the rice into a fine sieve, rinse under water until it starts running clear unerneath, about 1 minute, then add the rice into a saucepan, along with the water (check package instuctions on the rice you're using for water to rice ratio) and season generously with sea salt, heat with a high heat

Once it comes to a boil, gently mix the rice, then place a lid on the pan and lower to a low heat, simmer for 15 minutes or until all the water has been absorbed by the rice

In the meantime, get the rest of the elements ready to make the dish, begin my making the dressing, add the olive oil into a bowl, along with the lemon juice, finely grate in the garlic, add the oregano and season with sea salt & black pepper, whisk together until well mixed

Finely chop the red onion, finely chop the red bell pepper, finely chop the English cucumber, thinly slice the olives and drain the canned beans into a colander and rinse under water

Once the rice is cooked through, once again about 15 minutes (check package instructions on the rice you're using), remove from the heat, let it sit with the lid one for 1 to 2 minutes, then remove the lid and fluff the rice using a fork

Once the rice is cool enough to handle, about 5 to 10 minutes, transfer it into a large bowl, along with all the chopped ingredients and drained beans, then add in the parsley, crumbled feta cheese and season everything with sea salt & black pepper, pour in the dressing and gently mix together until well mixed

Serve at room temperature or even chilled, it will hold for up to 4 to 5 days in the fridge, enjoy!