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1
Place water in a large pot and bring to boil. Add rice, bring back to boil and simmer until cooked 40-50 min.
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2
Meanwhile pre-heat the oven to 200 deg. Place zucchini, capsicum, fennel, tomato, garlic and 60ml extra virgin olive oil on a baking tray. Sprinkle with salt and pepper and mix well with your hands. Roast in the oven for 25 minutes, until soft and crispy. Every now and again give it a stir.
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3
Once rice is cooked strain and place in a bowl. Add lemon juice and 60 ml extra virgin olive oil. Add the roasted vegetables, basil, mint, olives, pistachio nuts, salmon and mix well. Top with grated Parmesan and serve. The salad lasts in the fridge up to 3 days.
