Meals and Courses

  • 120 g (4 oz) long-grain rice
  • 1 goats' cheese, slightly dry
  • 1 lettuce heart
  • large handful of shelled walnuts
  • 1 tablespoon chopped chives
  • 1 tablespoon wine vinegar
  • 1 tablespoon tapenade
  • 3 tablespoons olive oil
  • grated rind of 1 unwaxed lemon
  • salt and pepper

Cook the rice creole-style (see page 12) for 15 minutes in plenty of water; it should be cooked but still retain some bite. Pour it into a sieve and stop the cooking by rinsing under cold running water, drain thoroughly and leave to cool.

Remove the skin from the goats' cheese and slice it.

Make the vinaigrette: blend the vinegar into the tapenade, salt it lightly then whisk. Add the olive oil little by little then incorporate the grated lemon rind and a little pepper.

Arrange the rice in a large bowl then add the sliced goats' cheese, lettuce leaves, shelled walnuts, chopped chives and vinaigrette. Season with salt and pepper.

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