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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.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 2 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ cup chopped seafood cooked and preserved in oil
  • 1 cup cooked rice
  • ½ grilled pepper
  • 4 spring onions
  • 2 Tbsp chopped parsley
  • 2 Tbsp sliced olives
  • ½ cup crumbled feta
  • Olive oil to taste
  • Balsamic vinegar to taste
  • Drop of lemon juice
  • Salt & pepper

Method
 

  1. Put the rice in a bowl and add the chopped seafood. Toss well.
  2. Thinly slice the grilled pepper and spring onions, then add these to the salad.
  3. Add the parsley, olives and feta. Mix gently.
  4. Add some olive oil and balsamic vinegar. Toss then taste.
  5. Add more oil, vinegar and a drop of lemon juice, to your liking.
  6. Taste again and season with salt pepper to your liking.