Rice salad with boiled eggs, peppers and capers

Ingredients

For 1 serving

• Parboiled rice70 g
• Eggs2
• Bell peppers0.5
• Capers8 g
• Cherry tomatoes80 g
• Extra virgin olive oil10 g
• Basilto taste
• Saltto taste

Contains: eggs

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the parboiled rice over a medium heat for 15 minutes, until tender with separate grains; drain, cool under cold water and drain well.
2. Meanwhile bring a small pan of water to the boil, lower in the eggs with a spoon and cook them for 9 minutes; cool them in cold water, peel and chop.
3. Wash the pepper, remove the stalk, seeds and pith and cut it into roughly 1 cm dice; wash the cherry tomatoes and quarter them; rinse the capers.
4. Combine the rice, eggs, pepper, tomatoes and capers; dress with the olive oil, a little salt and torn basil and toss.