Dinner or lunch don’t get much simpler or better than this: Boil some rice and toss it with shrimps, tuna, nice anchovies and veggies. It’s high in protein and very healthy, too.
Serves: 4 Preparation time: 20′ Cooks in: 30′ Ready in: 50′
250g white rice or parboiled, boiled, strained
1 large onion finely chopped
1 cup peas boiled
1 cup corn boiled
1 red pepper, finely chopped
1 green pepper, finely chopped
150g shrimps sautéed (shells removed)
4 anchovy fillets, in chunks
1 can tuna in oil, in chunks
100g black and green olives, pitted
4-5 picked cucumber, finely chopped
1 tbsp capers, rinsed
1 cup parsley, finely chopped
2 eggs hard boiled, quartered or in half
For the dressing:
1 cup extra-virgin olive oil
2 lemons, juiced
salt, freshly ground black pepper
Toss all salad ingredients in a large serving bowl – keep the eggs to serve on top.
Mix all dressing ingredients in a bowl with salt and pepper and drizzle salad. Toss well.
Serve your salad on green salad leaves, finishing with the eggs.
Photo Vangelis Paterakis – Food styling Antonia Kati
Και η ελληνική συνταγή: Ρυζοσαλάτα