Rice salad with artichokes, cooked ham and yoghurt dressing

Name: Rice salad with artichokes, cooked ham and yoghurt dressing
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Basmati rice; 7-10 Tbsp Salt; 1 can(s) (425 ml) Artichoke Hearts; 2 TABLESPOONS Oil; 1 glass (340 ml) pickled grilled peppers; 150 g Whole milk yoghurt; 3 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 8 discs cooked ham (approx. 30 g each); 5 Stem(s) Thyme

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Basmati rice
7-10 Tbsp Salt
1 can(s) (425 ml) Artichoke Hearts
2 TABLESPOONS Oil
1 glass (340 ml) pickled grilled peppers
150 g Whole milk yoghurt
3 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
8 discs cooked ham (approx. 30 g each)
5 Stem(s) Thyme

Directions

1
Prepare rice in boiling salted water according to package instructions. Drain artichokes well and cut in half. Heat the oil in a pan and fry the artichokes. Remove and put aside.
2
Drain the peppers well and cut them into small pieces.
3
Drain the rice, rinse with cold water and drain. Mix yoghurt and lemon juice. Season with salt and pepper. Cut ham into strips. Wash thyme, shake dry and pluck leaves from the stalks.
4
Prepared ingredients and mix with the dressing and arrange on a plate.