Veg.Recipe:Capsicum Rice Salad

Ingredients

1 cup basmati rice
2 x 250g punnets cherry tomatoes
1 large red capsicum
1 large yellow capsicum
1 / 2 cup finely chopped fresh parsley

Dressing

1 / 4 cup white wine vinegar
1 / 4 cup olive oil
1 tblsp Dijon mustard
1 tsp honey
Salt and pepper, to taste

Method

1. To make dressing, place ingredients in a screw-top jar and shake well.
2. Cook rice in a large saucepan of boiling, salted water until tender. Drain. Rinse under cold water. Drain.
3. Meanwhile, cut cherry tomatoes into halves. Cut red and yellow capsicums into halves. Remove and discard seeds and membranes. Cut capsicums into 1cm pieces.
4. Combine rice, tomatoes, capsicums, parsley and dressing in a large bowl. Toss to combine. Season with salt and pepper. Refrigerate, covered, for 1 hour.
5. Stir salad gently before serving.

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