300 g/11 oz long-grain rice 100 g/3 1⁄2 oz Emmenthal cheese , diced
16 capers, rinsed • 3 eggs , hard-boiled 6 tablespoons olive oil
2 tablespoons white wine vinegar 1 teaspoon Dijon mustard
1 cooked beetroot, peeled and diced 1 sprig fresh flat-leaf parsley, finely chopped


1.Cook the rice in plenty of salted, boiling water for about minutes until tender, then drain , rinse under cold running water and drain again. Tip into a salad bowl and add the cheese and capers.
2. Shell and chop two of the eggs and add to the rice. Whisk together the olive oil, vinegar and mustard in a jug, season with salt and pepper and pour over the salad.
3.Toss well and sprinkle the beetroot and parsley on top. Shell and slice the remaining egg and arrange over the salad.

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