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Recipe Rice salad, lentils and peas

For the Rice salad :

Rice salad


– 2 teaspoons of rice
– 1 tablespoon lentils
– 80g of shelled peas
– 60g of cooked white fish
– 4 pickled cornichons
– 30g of basil
– 3 tablespoons olive oil
– 2 cloves garlic
– The zest of 1 lemon
– Salt pepper


– Cook the rice, lentils and peas in a large saucepan of boiling salted water until all are tender, then drain and refresh under cold water.
– Add garlic, basil, olive oil, lemon zest, salt and pepper to a blender and mix.
– Place in a bowl the rice mixture, the pieces of pickles, the fish cut into pieces, add the sauce of basil and mix well.
– Serve immediately.


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