Insalata di Riso

Method

1. 1

   Cook the rice

   Bring a large pan of water to a boil over high heat. Add the salt and rice, then simmer over medium heat for 10 to 12 minutes, or until just tender with a little bite.

2. 2

   Cool the rice

   Drain the rice thoroughly and spread it on a large tray. Leave at room temperature for 10 minutes, turning once, until cool.

3. 3

   Cook the peas

   If using frozen peas, simmer them in boiling water over medium-high heat for 2 to 3 minutes, until bright green and tender. Drain and cool under cold running water.

4. 4

   Cook fresh peas

   If using fresh peas, cook until tender, as the timing can vary.

5. 5

   Make the dressing

   In a large bowl, whisk the olive oil, lemon juice and black pepper for about 30 seconds, until combined.

6. 6

   Combine the salad

   Add the cooled rice, peas, red pepper, tomatoes, olives, ham, tuna, eggs and parsley to the bowl. Toss gently for 1 to 2 minutes, until evenly mixed and lightly coated.

7. 7

   Chill and serve

   Cover and refrigerate for at least 30 minutes, until cold and the flavours have melded. Keep chilled until serving, and give the salad a gentle toss before bringing it to the table.

Tips

• Cook the rice until just tender with a little bite so it holds its shape when mixed.
• Cool frozen peas under cold running water to stop them cooking further and preserve their bright colour.
• Fold the ingredients together gently to avoid mashing the tuna and eggs.

Swaps

• Use fresh peas in place of frozen peas, cooking them until tender.
• Use chopped cooked chicken instead of cooked ham.

Storing

Keep covered in the refrigerator until serving, and serve chilled.