CATALAN ROMESCO RED RICE SALAD

Priprema

Simmer the red rice in hot water for 22 minutes until tender, then drain in a colander or sieve, place to one side.

Drain the peppers and cut into large pieces

Cut the tomatoes into bite size pieces

For the dressing, whisk all the ingredients together in a bowl, season to taste

Combine the warm rice in a bowl with the olives, capers, peppers, tomato and flat leaf parsley in a bowl, toss together

Pour over the dressing, toss to combine

Divide the salad between 4 serving dishes, scatter over the toasted almonds and serve at room temperature