Riso Salad

Preparation

Boil the precooked grains in a pot of salted water with the peas. When done drain, rinse in cold water (to stop them cooking) and put everything in a bowl. Cut the cherry tomatoes into small wedges, drain the shallots from the vinegar, drain the rice condiment, chop the ham, dice the cheese and break up the basil leaves. In a small bowl dissolve the salt in the lemon juice and add a bit of oil (equal to 2 tablespoons) stirring with a teaspoon. Dress the rice and peas with the dressing and stir well. Add the cherry tomatoes, ham, cheese, shallots and rice condiment. After combining all the ingredients well, add the basil.