Tomato and rice salad with peanuts

Name: Tomato and rice salad with peanuts
Cook time: 45 min
Total time: 45 min
Yield: 9
Ingredients: 300 g Long grain rice; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 100 g roasted peanut kernels; 300 g cherry tomatoes; 1-2 (approx. 250 g) Romaine lettuce; 1–2 Garlic cloves; 6-8 TABLESPOONS white balsamic vinegar; 4 TABLESPOONS Oil; 2-3 TABLESPOONS Mayonnaise; 300 g clotted cream

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 9

300 g Long grain rice
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
100 g roasted peanut kernels
300 g cherry tomatoes
1-2 (approx. 250 g) Romaine lettuce
1–2 Garlic cloves
6-8 TABLESPOONS white balsamic vinegar
4 TABLESPOONS Oil
2-3 TABLESPOONS Mayonnaise
300 g clotted cream

Directions

1
Cook the rice in plenty of boiling salted water for about 20 minutes. Drain and let it cool down. Coarsely chop the nuts. Wash and halve the tomatoes. Clean, wash and cut lettuce into strips.
2
Peel garlic and chop very finely. Mix with vinegar, salt, pepper and some sugar. Whip the oil, stir in mayonnaise and sour cream. Mix with the prepared salad ingredients. Minimum.
3
Leave to soak for 1 hour. Season again.