Rice Salad (Buffet cookery)

 

Serves 4

• 450 gr frozen mixed vegetables
• 225 gr rice
• 225 gr salami, unsliced
• 1 apple
• ¼ root celeriac, peeled
• 150 gr natural yogurt
• 1 tablespoon lemon juice
• 3 tablespoons canola oil
• Salt and pepper
• 2 tablespoons chopped parsley

1. Cook frozen vegetables and rice separately, following the instructions on the packets, drain and leave to cool.
2. Dice the salami, apple and the celeriac ; mix all the ingredients together.
3. Beat the yogurt with the lemon juice, oil, salt, pepper and parsley, and pour over the rice salad.

BON APPÉTIT