Cook the rice in boiling salted water according to packet instructions. Once cooked, drain thoroughly, sprinkle over a little olive oil, then leave in a sieve over a bowl covered with a clean tea towel to absorb any moisture.
Mix together the rest of the salad ingredients in a bowl. Whisk together the vinegar and sugar, then whisk in the oil until amalgamated. Stir in the dill and seasoning.
Tip the cooked rice into the salad ingredients while still warm, then stir through the dressing. Leave in the fridge for at least 30 minutes to allow the flavours to mingle.