Seafood and rice salad
I love making this seafood and rice salad when I have leftover steamed rice. You can get seafood mix preserved in oil in most supermarkets – but, if you can’t find any, just use the pre-cooked chilled or frozen version (defrosted). My mixture had mainly octopus bits in it, but squid, prawns and mussels would work too.
Ingredients
Method
- Put the rice in a bowl and add the chopped seafood. Toss well.
- Thinly slice the grilled pepper and spring onions, then add these to the salad.
- Add the parsley, olives and feta. Mix gently.
- Add some olive oil and balsamic vinegar. Toss then taste.
- Add more oil, vinegar and a drop of lemon juice, to your liking.
- Taste again and season with salt pepper to your liking.