Wild Rice Salad with Grilled Peppers and Olives

For the wild rice salad with grilled peppers and olives, preheat the oven to 220° C (gas: level 4). In a large saucepan, bring salted water to the boil and cook the rice in it according to the package instructions (about 20 minutes). Drain the rice and rinse with boiling water.

Then set aside in a bowl.

Meanwhile, roast the peppers on a baking sheet in the oven for 25-30 minutes until the skin is almost black. Remove the peppers from the oven and place them in a freezer bag. Seal the bag and set aside for five minutes to help loosen the skin at that time.

Then skin and seed the peppers and cut them into narrow strips.

Mix the cooled rice with the bell pepper strips, olive oil, mixed olives along with the oil, mango chutney and sherry vinegar.

Season with sea salt and black pepper from the mill.

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