Salad Recipes - Chicken and Vegetable Cassata

Ingredients

• 350 g/12 oz/1 1/2 cups arborio or other risotto rice

• 225 g/8 oz/2 cups shelled fresh young peas, cooked if preferred

• 100 g/4 oz/1 cup cooked chicken, shredded

• 3 thick slices ham, cut into thin strips

• 4 stoned (pitted) black olives, chopped

• 4 basil leaves, chopped

• 75 ml/5 tbsp olive oil

• 30 ml/2 tbsp balsamic vinegar

• Salt and freshly ground black pepper

• lettuce leaves

• 3 hard-boiled (hard-cooked) eggs, cut into wedges

---

Method:

1. Cook the rice in plenty of boiling salted water for 15-20 minutes until just tender but still with some texture.

2. Drain, rinse with cold water and drain again. Place in a large bowl and add the remaining ingredients except the lettuce and eggs.

3. Mix gently, then pack into a large, lightly oiled pudding basin. Press down well, then chill for at least 1 hour.

4. Loosen the edge then turn out on to a bed of lettuce and garnish with wedges of hard-boiled egg.