335g |
long-grain rice |
1/2 teaspoon |
saffron powder |
or good pinch |
saffron strands, crumbled |
2 |
red peppers |
120g |
mixed black and green olives, pitted |
200g |
tinned tuna, drained and flaked |
250g |
medium cooked prawns, shelled and de-veined |
3 rashers |
bacon, rind removed, grilled until crisp then crumbled |
|
salt and freshly ground black pepper |
|
mignonette lettuce |