Rice salad

Pasta salad with beetroot

• 2 CUPS RICE
• 10 GRAM DRIED HAM, cut in strips
• 100 GRAM BACON, cubed
• 200 GRAM KIDNEY BEANS, cooked
• 2 CLOVES GARLIC, chopped
• 4 TBSP OLIVE OIL
• 3 TBSP WHITE VINEGAR
• 6 ANCHOVIES FILLETS, chopped
• 12 OLIVES, quartered
• HANDFUL OREGANO, cut

• 250 GRAM CHICKEN BREAST, in strips
• 300 GRAM PASTA, cooked al dente
• 75 GRAM GRANA PADANO, cubed
• 2 BEETROOTS, cooked, peeled and cubed
• HANDFUL LETTUCE, cut
• 3 TBSP OLIVE OIL
• 2 TBSP ACETO BALSAMICO
• HANDFUL CHIVES, cut

Cook the rice and allow it to cool down. Stir fry the bacon for 10 minutes; add the garlic and fry 2 minutes more. Whisk for the dressing the oil and vinegar together with pepper and salt to taste. Put the rice in a bowl together with the kidney beans, the ham, the bacon and garlic, the anchovies, the olives and the oregano. Pour the dressing on top and toss the salad before serving.

Stir fry the chicken 10 minutes and allow it to cool down. Mix, for the dressing, the vinegar with the oil and pepper and salt to taste. Mix all ingredients, pour the dressing on top and toss before serving.