Ingredients (serves 6):
500ml water
Salt
Freshly ground black pepper
200g long grain rice (cooked)
Green capsicum
Tomatoes
1/2 cold cooked chicken
200g cooked peeled prawns
180g can tuna
Onion
Pitted black olives
6 tbsp red wine vinegar
4 tbsp extra virgin olive oil
1/2 tsp sweet paprika
4 canned anchovy fillets, drained.
Parsley (to garnish)
Firstly cook the rice. In a rice cooker or whatever. If you don’t have a rice cooker just bring some water to the boil, add 1/2 tsp salt and the rice. Simmer over a gentle heat for 15 minutes. Then drain the rice and leave to cool slightly.
Wash, halve and seed the capsicums, and cut into strips. Wash the tomatoes. If you’re using grape/cherry tomatoes, cut them in halves; if you’re using normal tomatoes, cut them into eight.
Remove the chicken meat from the bones and dice. Rinse and drain the prawns. Drain and flake the tuna.
Peel and finely chop the onions.
Mix together the capsicum, tomatoes, chicken, prawns, tuna, onions and olives in a salad bowl. Gently stir in the rice.
Beat together the vinegar, oil and paprika. Season to taste with salt and pepper. Pound the anchovy fillets with a pestle in a mortar, and add to the dressing. Pour the dressing over the salad and garnish with parsley (I usually mix in the dressing when I stir in the rice).
I guess you could add or omit as many ingredients as you like. But probably not the anchovy as that’s what gives it bite. The salad I made in this post didn’t have any prawns or tuna.
Dammit, now I want some. But I’m having gnocchi for dinner. YUM.
