Rice Salad with Shrimp and Olives

Ingredients

• 200 g long‑grain rice
• Salt
• 2 red bell peppers
• 2 tbsp olive oil
• Pepper (freshly ground)
• 1 handful parsley
• 3 tbsp toasted almond slivers
• 2 tbsp sesame seeds
• 60 g black olives (pitted)
• 60 g green olives (pitted)
• 200 g cooked deep‑sea shrimp
• 6 tbsp peanut oil
• 3 tbsp Rice vinegar

Instructions

1. 1.

   Cook the rice according to package instructions in salted water, drain and rinse with cold water. Let it dry thoroughly. Wash, trim, halve, core the bell peppers and cut the flesh into strips. Heat olive oil in a pan and sauté the pepper strips for 8–10 minutes while stirring, seasoning with salt and pepper. Drain on paper towels and let cool.

2. 2.

   Wash parsley, pat dry with kitchen towel and chop leaves. Toast almonds and sesame seeds in a dry skillet. Slice both types of olives. Rinse shrimp with cold water and pat dry.

3. 3.

   Combine rice, peppers, parsley, almonds, sesame, olives and shrimp in a bowl. Add peanut oil and rice vinegar, mix well. Season with salt and pepper to taste.