This salad is perfect next to roast meat or as a light lunch or dinner.
Serves: 4 Prep. time: 20΄ Cooks in: 20΄ Ready in: 40΄
Ingredients
300 g basmati rice, boiled
180 g peas, boiled
180 g asparagus, chopped, boiled
1 roasted red pepper, sliced
150 g anchovies, chopped
½ bunch cilantro, finely chopped
For the dressing
100 ml extra-virgin olive oil
20 ml sesame oil
1 lemon, juiced
1 tbsp white vinegar
1 garlic clove, crushed
1 tsp honey
salt, pepper
Method
Step 1
Toss all salad ingredients in a large serving bowl and season lightly with salt.
Step 2
Whizz all dressing ingredients until well combined.
Step 3
Drizzle salad with dressing and toss well. Serve immedieately.
Photo George Drakopoulos – Food styling: Olivia Webb & Matina Petrutsa
Και η συνταγή στα ελληνικά: Ρυζοσαλάτα με αρακά, σπαράγγια και αντζούγιες
