Panzanella salad

• Serves: 4
• Difficulty: medium
• Prep time: 45 minutes
• Cooking time: 10 minutes

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Ingredients

2 cups cooked Spekko Long Grain Parboiled Rice (or use leftover rice)
10 ml cornstarch
Salt
80 ml canola oil
300 g cherry tomatoes, halved
1 cucumber
½ red onion, thinly sliced
1 red pepper, seeds removed & cubed
50 g anchovies

For the dressing
2 garlic cloves, crushed
20 ml wholegrain mustard
30 ml red wine vinegar
45 ml olive oil
Pepper

20 g picked basil & parsley

Method

1. Mix the cooked rice with the cornstarch and a big pinch of salt.
2. Heat 20 ml oil in a non-stick pan over a medium heat. Scoop half the rice mix into the pan, pressing down with a spatula. Allow to cook for about 5 minutes, until golden and crispy, then flip and crisp up the other side.
3. Allow the rice to cool and break it up roughly.
4. Place the cherry tomatoes, cucumber, red onion, red pepper and anchovies in a large bowl.
5. Make the dressing by whisking together the garlic, mustard, red wine vinegar and olive oil. Season with salt and pepper.
6. Add half of the rice to the salad, as well as the dressing. Toss and allow to marinate for 30 minutes.
7. After marinating, add the remaining rice, basil and parsley leaves. Toss and serve immediately.