Andalusian Salad

Ingredients

• 300 gTomato
• 300 gBell pepper
• 300 gRice
• 45 mlOlive oil
• 30 mlWine vinegar
• 5 gSalt
• 1 gPepper
• 10 gParsley
• 30 gOnion
• 3 gGarlic

Instructions

1. 1

   Cook the rice

   • Cook 300 g cooked rice (about 100 g uncooked) in 700 ml water with 2.5 g salt.
   • Simmer 18 minutes over medium heat until tender. Drain well and let cool.
2. 2

   Roast and prepare peppers

   • Roast 300 g red peppers over an open flame or under the grill until the skin is blackened.
   • Place in a bowl, cover with cling film for 10 minutes, then peel, remove seeds and cut into strips.
3. 3

   Prepare tomatoes

   • Peel 300 g tomatoes (score, blanch briefly or peel), cut into wedges or bite-sized pieces.
   • Drain briefly if watery.
4. 4

   Make dressing and assemble

   • Whisk 45 ml olive oil and 30 ml wine vinegar with 2.5 g salt, 1 g freshly ground black pepper and chopped parsley in a large bowl.
   • Add rice, tomatoes and peppers (equal parts) and gently toss with the dressing.
   • Optionally add finely chopped onion (30 g) and 1 crushed garlic clove (approx. 3 g), adjust seasoning and serve at room temperature or chilled.