Rice Salad with Tomatoes and Bell Peppers

Ingredients

• 250 g wild rice blend (with brown rice)
• Salt
• 1 bunch spring onions
• 180 g sheep cheese
• 5 g basil (0.25 bunch)
• 5 g oregano (0.25 bunch)
• 120 g red bell pepper strips pickled in oil (drained weight; jar)
• 120 g sun‑dried tomatoes pickled in oil (drained weight; jar)
• 1 tbsp White Wine Vinegar
• Pepper

Instructions

1. 1.

   Cook rice according to package instructions in boiling salted water, transfer to a bowl and let cool.

2. 2.

   Meanwhile wash, trim and slice spring onions into thin rings. Cut sheep cheese into cubes.

3. 3.

   Wash herbs, pat dry and finely chop. Drain bell peppers and sun‑dried tomatoes, pat dry, then cut into strips.

4. 4.

   Combine rice, onion rings, cheese cubes, herbs, pepper and tomato strips. Season salad with vinegar, salt and pepper and divide into four bowls.