Fruity rice salad

Name: Fruity rice salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Long grain rice; 7-10 Tbsp Salt; 1 (446 ml; 260 g tr.wt.) Can; 7-10 Tbsp Pineapple in slices; 1 (approx. 200 g) red pepper; 1 collar (approx. 250 g) Spring onions; 3 Chillies; 1 package (250 g) chunky tomatoes; 1 TEASPOON Sugar; 3 Tbsp red wine vinegar); 4-6 Salad leaves (e.g. romaine lettuce); 50 g unsalted peanuts; 8 Slices (approx. 15 g each); 7-10 Tbsp Kasseler cold cuts; 7-10 Tbsp Coriander

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Long grain rice
7-10 Tbsp Salt
1 (446 ml; 260 g tr.wt.) Can
7-10 Tbsp Pineapple in slices
1 (approx. 200 g) red pepper
1 collar (approx. 250 g) Spring onions
3 Chillies
1 package (250 g) chunky tomatoes
1 TEASPOON Sugar
3 Tbsp red wine vinegar)
4-6 Salad leaves (e.g. romaine lettuce)
50 g unsalted peanuts
8 Slices (approx. 15 g each)
7-10 Tbsp Kasseler cold cuts
7-10 Tbsp Coriander

Directions

1
Let the rice swell in boiling salted water for about 20 minutes. In the meantime drain the pineapple and cut into large pieces. Wash, clean and halve the peppers and cut them into large cubes.
2
Clean and wash spring onions and cut them into coarse rings. Wash the chillies and, except for 2 for garnishing, cut them into fine rings, removing the seeds. Mix chilli with chunky tomatoes. Season to taste with salt, sugar and vinegar.
3
Clean the salad, wash and pat dry. Mix rice with pineapple, paprika, spring onions and chili sauce. Leave to soak for about 10 minutes. In the meantime roast peanuts in a hot pan.
4
Remove and chop roughly. Arrange lettuce leaves with rice salad on a plate, garnish with coriander and the remaining chillies. Sprinkle with peanuts and cover with smoked pork loin.