Rice salad with pep

Ingredients for 2 servings:

• 1 bag of rice, approx. 125 g
• 1 onion(s)
• 1 gherkin(s)
• some bell pepper(s), if desired, about 2 strips
• 20 g salami
• some leek, fresh
• e.g. mayonnaise
• n. B. Ajvar
• n. B. cucumber water
• some tomato ketchup
• e.g. salt and pepper
• e.g. chili paste

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

Cook the rice according to the package instructions (tip: I personally add a bay leaf and an onion to the cooking water) and let it cool. In the meantime, peel and dice an onion. Dice the gherkin, bell pepper, salami, and leek. In a bowl, combine the mayonnaise, ajvar (I use the spicy version), salt, pepper, chili paste, and a little tomato ketchup. Add the gherkin water. This should create a creamy salad dressing that’s quite spicy. Now add the cooked rice, salami, diced onion, leek, diced bell pepper, and gherkin. Mix everything together and let it sit for 1 to 2 hours. If you like, you can add more spice. Only then refrigerate the salad. The flavors can develop better at room temperature. This salad is perfect for any party buffet, picnic, or with meatballs, bockwurst, or knacker.