Rice Salad

Serves 6 generously


6 cups of cooked long grain rice 

200g mix of cooked shellfish – or canned tuna as an alternative

150g sweetcorn

½ red pepper, finely chopped

½ yellow pepper, finely chopped

2 spring onions, finely chopped

10 black olives,  stoned and chopped

3 anchovy fillets, chopped

1 tablespoon of capers

1 tablespoon of chopped parsley

Olive oil and lemon juice to dress

Freshly-ground salt and pepper to taste


In a large dish mix the shellfish, sweetcorn, both peppers and spring onions, then stir in the rice ensuring an even mix, then add the olives and capers and parsley

To serve add a generous amount of olive oil, a splash of lemon juice, and salt and pepper to taste.

"A perfect way to deal with left-over rice, this dish works well with  shellfish or canned tuna. I also like to add pine nuts and currants."