I'm not sure if we've ever had so much rain in one summer before, but I'm still a little hopeful that we may be reacquainted with the sun, sometime before the summer's end. Al-fresco dining and summer barbecues wouldn't be complete without the accompanying big bowls of salad.
Encouraging children to throw a scoop of salad on their plate, along side their barbecued sausage or chicken, can often be a mighty task to undertake, which quite often requires a lot of negotiating skills. As a rule I find that the salads that my children enjoy are ones based on ingredients that they already really like, with maybe a few ingredients, sliced very finely, hidden in the mix. My children love rice and noodles and will quite happily eat both cold, so a salad based on either of these is generally a winner. This salad is a great way to use up leftover rice and is much tastier than any pre-packed salad you could buy. The roasted peppers add a delicious sweetness to this dish. Don't completely drain off the liquid from the pepper, as the juice helps to dress the rice.
Summery Rice Salad
- 450g cold cooked rice
- 1 roasted pepper {from a jar}
- 30g sunflower seeds
- handful fresh basil
- zest 1/2 lemon
- drizzle of olive oil
- salt & pepper
Method
1. Finely chop the roasted pepper and basil.
2. Add to a large serving bowl along with the cooled cooked rice and sunflower seeds.
3. Zest the lemon into the bowl. Drizzle over a little olive oil and mix well.
4. Taste and if required add a little salt and pepper.
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