Italian Rice Salad

Ingredients

• 25 cherry tomatoes, halved
• extra-virgin olive oil, for roasting the tomatoes
• salt, for roasting the tomatoes
• 250g long-grain rice
• salt, for the cooking water
• 4 artichoke hearts in olive oil, diced
• 50g pitted black olives, halved if desired
• 200g cooked green beans, cut into short lengths
• 1 small can tuna, optional
• anchovy fillets, a few, optional
• parsley, finely chopped
• extra-virgin olive oil, to taste
• salt, to taste
• red wine vinegar, a dash, optional

Instructions

1. Preheat the oven to 190°C, or 170°C fan.
2. Toss the tomato halves with olive oil and salt. Arrange them cut side up on a well-oiled oven tray and roast at 190°C, or 170°C fan, until slightly wrinkled and sweet, about 30 minutes. Leave to cool.
3. Bring a large pan of water to a boil and season it with salt. Add the rice and cook for 10 minutes, then drain.
4. Leave the drained rice to cool for 10 minutes.
5. Combine the cooled tomatoes and rice with the artichokes, olives, green beans, tuna and anchovies if using, and parsley. Add olive oil and salt to taste, plus a dash of red wine vinegar if desired. Toss and serve.