Don’t let the odd mix of ingredients in this delicious rice salad recipe put you off – there is method in the madness, and it's perfect picnic food.
Serves 4
Takes 30 minutes to make, plus cooling
Per serving:
737kcals
35.5g fat (13.5g saturated)
36.2g protein
72.7g carbs
5.3g sugar
1.3g salt
1. The easiest way to cook rice is by absorption – don’t let anyone tell you otherwise. Put the rice and 450ml cold water in a small saucepan with a tight-fitting lid, cover, and cook over a gentle heat for 15 minutes, never letting the water boil. You want the water to barely simmer. Don’t be tempted to add more water when it is absorbed – steam will finish the job. Spread the rice over a baking tray and allow it to cool thoroughly.
2. Blanch the broad beans in plenty of salted, boiling water for about 2 minutes, then shuck them from their skins by squeezing them between your thumb and forefinger.
3. Mix the broad beans, spring onions and rice in a large bowl. Fold in the tuna, cheese, tomatoes, gherkins, artichokes and radishes. Whisk the olive oil with the lemon juice and fold into the salad. Season to taste and garnish with parsley to serve.
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