Classic rice salad with ham, eggs and emmental

Ingredients

For 1 serving

• Parboiled rice65 g
• Cooked ham40 g
• Eggs1
• Emmental20 g
• Peas50 g
• Bell peppers70 g
• Carrots50 g
• Pickled gherkins20 g
• Extra virgin olive oil6 g
• Saltto taste

Contains: lactose, eggs,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the parboiled rice over medium heat for 15 minutes, until tender but separate; drain, cool under cold water and drain well.
2. Meanwhile bring a small pan of water to the boil, lower the egg in gently and cook it for 8 minutes, until hard-boiled; cool it in cold water and peel.
3. Peel the carrots and dice them; boil them in the same small pan with the peas for 5 minutes, until tender; drain.
4. Cut the ham, Emmental, the washed and seeded pepper and the gherkins into 1 cm dice.
5. Add everything to the rice, dress with the oil and a pinch of salt and finish with the egg cut into wedges.