“Here they are, with all my love,
my little plates”

Enjoy an eclectic selection of mouth-watering dishes.

RICE SALAD WITH SMOKED OYSTERS,
ANCHOVIES & CAPERS

COLOURFUL, COMPLEX, CRUNCHY
INGREDIENTS
  • 1 cup parboiled rice
  • 2 cups water
  • 1 organic vegetable stock cube
  • 2 tins smoked oysters
  • 1 tin tuna
  • 2 tins anchovy fillet (sliced)
  • 1 cup spring onion (thinly sliced)
  • 1/2 cup pickled gherkins (chopped)
  • 1/2 cup capers
  • 1 cup pitted green olives
  • 1 cup salted cashews (retain to garnish salad, once plated)
  • 1 red bell pepper (chopped)
  • 1 yellow bell pepper (chopped)
  • 1 orange bell pepper (chopped)
  • 1 cup parsley (finely chopped)
  • 2 fresh chilli (finely sliced)
  • 1/2 cup quality mayonnaise
  • 1/4 cup lemon juice salt & cracked black pepper
EXECUTION

Boil the rice with the stock cube & allow to cool.
Put into fridge.
Add all other ingredients to cold rice & mix well.
Serve on a flat platter so that you have a more sumptuous visual effect.
Sprinkle cashews on top.

NOTE:
This is a lovely substantial summer salad that works well on a buffet or as an individual plated starter served with salad greens.
Can also be served in a parfait glass.