Fresh and light, this rice salad is the perfect #zerowaste recipe for lunch outdoors with friends and family in the garden, on the terrace or under a parasol!

Ingredients for 4 people
Arborio rice, 300g
Carrots, 100g
Ripe baby tomatoes, 100g
Sweetcorn, 50g
Mixed peppers, 150g
Mozzarella (near its expiry date), 200g
Cucumbers in oil, 40g
Baby artichokes in oil, 40g
Drained tuna, 200g
Capers, 50g
Pitted black olives, 80g
Extra virgin olive oil, as required
Table salt, to taste

Preparation
First of all, rinse the rice to get rid of the starch and boil it in plenty of salted water following the instructions on the pack. Once cooked, drain it and leave it to cool down completely. When cold, season it with 2-3 tablespoons of oil and loosen it with a fork.

In the meantime, wash, dry and dice the tomatoes, carrots and peppers. Put them in a bowl together with the drained, finely chopped tuna. Drain the mozzarella and dice it, then add it to the bowl. Put in the sweetcorn, olives, cucumbers, baby artichokes and capers as well.

Add the rice to the other ingredients, season with extra virgin olive oil and table salt, then stir well. Keep your rice salad in the fridge until you want to serve it.

Image: Canva