Fiery paprika salad

Name: Fiery paprika salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Long grain rice; 7-10 Tbsp Salt; 4-6 Tbsp Herb Vinegar; 2-3 TABLESPOONS Sweet Chili Sauce; 1-2 TABLESPOONS Soy sauce; 1 collar Spring onions; 2 small red, green and yellow peppers; 2 Garlic cloves; 4 TABLESPOONS Oil; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 200 g Sheep's cheese

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Long grain rice
7-10 Tbsp Salt
4-6 Tbsp Herb Vinegar
2-3 TABLESPOONS Sweet Chili Sauce
1-2 TABLESPOONS Soy sauce
1 collar Spring onions
2 small red, green and yellow peppers
2 Garlic cloves
4 TABLESPOONS Oil
7-10 Tbsp white pepper
7-10 Tbsp Sugar
200 g Sheep's cheese

Directions

1
Cook the rice in boiling salted water for 15-20 minutes. Drain and rinse briefly with cold water. Mix 4 tablespoons of vinegar, 2 tablespoons of sweet chilli sauce, 1 tablespoon of soy sauce with the rice and leave to stand for 30 minutes.
2
In the meantime clean and wash the spring onions and cut them into fine rings. Blanch in boiling salted water for 1-2 minutes. Drain on a sieve. Clean, wash and cut the peppers into small cubes.
3
Peel the garlic and press it through a garlic press. Mix rice with spring onions, paprika, garlic and oil. Season with salt, pepper and sugar. Season to taste with vinegar, sweet chili sauce and soy sauce.
4
Allow to soak for another 30 minutes. Shortly before serving, crumble the feta cheese and fold in.