Step by step recipe:
- 6 min.Lightly dry roast 100 g pine nuts in a pan.
- 10 min.Cut 150 g radishes into thin slices or small dice.
Peel 1 cucumber and cut into small dice.
Note: A mandolin will make both these jobs much easier.
- 15 min.
- 5 min.
- Your salad is ready.
Remarks:I'm sure you will enjoy the contrast between the crunch of the pine nuts and vegetables and the softness of the egg and rice.
You can also add a very finely chopped shallot or small onion.