Ginger Rice Salad

For the salad:
  • 125g boiled long grain wild rice
  • 250g cooked garden peas
  • 250g tomatoes, peeled, seeded and cut into 8 wedges
  • 1 red paprika pepper, cut into thin strips
  • 200g boiled ham, cut into thin strips
For the marinade:
  • 3 tablespoons extra virgin olive oil
  • Salt
  • freshly ground black pepper
  • 1 teaspoon sugar
  • 1/3 teaspoon ground ginger
  • 2 tablespoons fresh parsley, finely chopped

Mix all the salad ingredients together then mix the marinade. Carefully fold the marinade into the salad and leave for about 1 1/2 hours, sprinkle with the parsley before serving.

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