Rice salad with ham and pineapple

Ingredients

• 300 g long grain rice
• Salt
• 250 g cooked ham (sliced)
• 3 spring onions
• 3 limes
• 3 tbsp white wine vinegar
• 8 tbsp rapeseed oil
• 1 tbsp honey
• 1 piece ginger
• 300 g pineapple chunks (fresh or canned)
• Cayenne pepper
• 2 stems coriander
• 100 g cashew nuts

Instructions

1. 1.

   Rinse the rice in a sieve under cold water, then bring to a boil in double the amount of salted water. Cover and simmer on low heat for about 20 minutes until tender. Drain and rinse with cold water.

2. 2.

   While the rice cooks, cut ham slices into strips. Wash, trim, halve spring onions lengthwise and slice into thin rings.

3. 3.

   Squeeze juice from two limes. Whisk lime juice with vinegar, oil and honey. Peel and grate ginger, then add to the dressing. Mix rice with the dressing, pineapple, ham and onions; season with salt and pepper. Let rest for 30 minutes.

4. 4.

   Rinse coriander, shake dry and finely chop leaves. Add cashews to the salad. Garnish with lime wedges. Enjoy!