Salad Recipes - Salmon and Rice Picnic Lunch

Ingredients

• 225 g/8 oz/1 cup long-grain rice

• 200 g/7 oz/1 small can red salmon

• 5 cm/2 in piece cucumber, diced

• 4 cherry tomatoes, quartered

• 2 hard-boiled (hard-cooked) eggs, quartered

• 30 ml/2 tbsp olive oil

• 15 ml/1 tbsp lemon juice

• Salt and freshly ground black pepper

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Method:

1. Cook the rice in plenty of boiling salted water until just tender. Drain, rinse with cold water and drain again.

2. Place in a bowl. Drain the salmon, discard any skin and bone and break the flesh into pieces.

3. Add to the rice with the remaining ingredients. Toss gently until combined but try to keep the fish in neat pieces. Serve chilled.