Lobster Niçoise Salad
Prepacked rice salad, like potato salad and coleslaw, is really popular but largely miserable and bland. Have a go at this recipe and you won't go back to buying tubs from the supermarket. First, feel free to play with different rice grains - they have a variety of tastes, colours and textures, which can be a bonus in a rice salad, so have a look around when you're shopping. The big thing to remember, though, is to use good olive oil, a touch of lemon juice, and to get some spice and sweetness into the salad with chilli and roasted red peppers (you can use sun-dried tomatoes if you don't have any peppers). You'll have a salad that looks and tastes great. Best eaten at room temperature rather than straight from the fridge. (This recipe has not been tested by the Chatelaine Test Kitchen.)
Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper. Squeeze in the juice of 1 lemon. Put the lid on the jar and shake well.