Mediterranean rice salad

Ingredients for 4 servings:

• 200 g rice
• 1 pointed pepper, red
• 1 handful of Kalamata olives, black, pitted
• 2 slices of cooked ham
• 1 spring onion(s)
• 8 cherry tomatoes
• ½ bunch chives
• 5 tbsp olive oil or neutral-tasting rapeseed oil
• 2 tbsp herb vinegar
• some herb salt and black pepper from the mill
• 2 handfuls of Parmesan, shaved or grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the rice in salted water according to the package instructions and let cool. Dice the bell peppers, cooked ham, olives, and spring onions. Quarter the tomatoes. Finely chop the chives and grate the Parmesan. I don’t actually know the exact amount of cheese; I always go by feel. We like it a little more. Chop the olives because some people don’t like biting into a whole olive. They do, however, give the salad a nice flavor. Mix all the ingredients with the rice in a suitable bowl. Mix the olive oil and herb vinegar with the herb salt and pepper. I always put everything in a shaker with a propeller on top and add a tiny splash of tap water. Shake everything well to combine all the ingredients and create a lovely dressing. Pour the dressing over the salad and fold it in.