Moroccan rice salad

Ingredients

• Rice mixture:
• 125 g white rice
• 1 tablespoon mayonnaise
• 2 spring onions
• half an avocado
• 1 tablespoon corn
• Can of tuna in sunflower oil
• Carrots and green beans:
• 200 g green beans
• 1 carrot
• half a chicken bouillon cube
• Roast potatoes:
• 150 g roast potatoes
• Surimi salad:
• 100 g finely chopped iceberg lettuce
• 1 teaspoon mayonnaise
• 150 g surimi sticks
• Tomato salsa:
• 3 tomatoes
• 1 tablespoon coriander
• 1 tablespoon olive oil
• Red beets:
• 2 cooked red beets
• A quarter chicken bouillon cube
• Extra:
• Sunflower oil
• Salt
• Black pepper

Instructions

1. 1

   For the rice mixtureCook the rice in plenty of water until tender. Drain and let cool. Meanwhile, slice the spring onions into rings and cut the avocado into cubes. Put a drained can of tuna together with the spring onion and avocado into a mixing bowl. Now add the corn, the cooled rice and one tablespoon of mayonnaise and mix together. Add a pinch of salt and pepper and voilà—the rice mixture is ready.For the carrots and green beansBring plenty of water to a boil. Peel the carrot and remove the ends, then cut into quarters and remove the hard core. Dice the carrot and put it in the boiling water. Now wash the green beans and trim the ends. Cut them into medium pieces and add them to the carrots. Cook both until al dente (about 15 minutes). Drain the water and let cool. Then fry them in a frying pan with a splash of sunflower oil. Grate half a chicken bouillon cube over and fry for about two minutes.For the surimi saladGrate the surimi sticks using the coarse side of the grater. Mix them with 100 g finely chopped iceberg lettuce and a teaspoon of mayonnaise. Add salt and pepper and mix until everything comes together. For the tomato salsaWash the tomatoes and remove the core. Then cut them into small cubes. Put them in a bowl with the olive oil, coriander and a pinch of salt and pepper. Stir it together and the tomato salsa is ready to go.For the red beetsSlice the cooked beets. Fry the slices (you can use the same frying pan you used for the carrots and green beans) with a splash of sunflower oil and a quarter of a grated chicken bouillon cube. Toss briefly and they're done!Now it's time for the presentation! Because you have so many different components, it's fun to play with the presentation. I always put the rice mixture into a small bowl and fill it to the top. Then I place a plate over it and turn it over. This way you get a nice dome of rice in the center of your plate. After that I spoon everything alternately next to the rice. This makes a colorful composition and immediately invites you to eat. Enjoy your meal!